Szathmary, Louis

Appears in

Oxford Encyclopedia of Food and Drink in America

Published 2004

About

Louis Szathmary (1919–1996) was once referred to as “a man for all seasonings” (Johnson and Wales). This Hungarian-born chef brought much flavor and color to America’s culinary legacy. A pioneer in frozen food technology, Szathmary helped elevate the official status of all U.S. chefs, influenced American fine-dining standards, became one of the first U.S. “celebrity chefs,” and established one of the premier culinary archives in the United States.

Born on a cattle car en route from Transylvania to Budapest as his parents fled the onslaught of World War I, Szathmary never stopped moving, at least not when it came to accomplishments. He earned a master’s degree in journalism and a doctorate in psychology from the University of Budapest and then was drafted into the Hungarian Army during World War II and became an officer. Szathmary immigrated to the United States in 1951. At the time he spoke no English and had only $1.10 in his pocket.

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