Jacques Pépin (2024)

Table of Contents
Experience About Food & Wine

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute.


Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L'Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.

After moving to the United States in 1959, Pépin first worked at Le Pavillon, a historic French restaurant in New York City. Author of over 30 books, he published his first cookbook, The Other Half of the Egg with Helen McCully in 1967, the same year that his only daughter, Claudine was born. Pépin released his seminal text La Technique in 1976, and his memoir The Apprentice in 2003.

Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine. He is the recipient of honorary doctorate degrees from five American universities, was awarded France's highest civilian honor, La Légion d'Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. He has been executive culinary director of Oceania Cruises since 2003.

For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and was dean of special programs at the International Culinary Center in New York City for over 30 years. In 2016 he honored his commitment to culinary education by starting a foundation in his name along with his daughter and son-in-law. The Jacques Pépin Foundation supports free culinary and life skills training, through community-based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Jacques Pépin (2024)
Top Articles
Latest Posts
Article information

Author: Edmund Hettinger DC

Last Updated:

Views: 6051

Rating: 4.8 / 5 (58 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Edmund Hettinger DC

Birthday: 1994-08-17

Address: 2033 Gerhold Pine, Port Jocelyn, VA 12101-5654

Phone: +8524399971620

Job: Central Manufacturing Supervisor

Hobby: Jogging, Metalworking, Tai chi, Shopping, Puzzles, Rock climbing, Crocheting

Introduction: My name is Edmund Hettinger DC, I am a adventurous, colorful, gifted, determined, precious, open, colorful person who loves writing and wants to share my knowledge and understanding with you.