Diat, Louis Felix (1885-1957)

French-born US chef and author. He trained at the Paris and London Ritz Hotels before going to the New York Ritz-Carlton Hotel. There, he oversaw the ambitious French cuisine that the restaurant was renowned for and he popularized French cooking in books and magazines.

He was born in Montmarault, France. Known as ‘Monsieur Louis’, he created vichyssoise during his time at the Ritz-Carlton. His best known cookbook is Cooking à la Ritz (1941).