Louis Szathmary

Szathmary was a prolific writer. From 1978 to 1987, he wrote a Thursday column for the Chicago Sunday Times, as well as a "Chef Louis" column for a wire service that appeared in over one hundred newspapers. He served as an editor for the 1973 edition of the 15-volume "Cookery Americana" series, in addition to writing several of his own cookbooks.

Operating from 1963 to 1989, Szathmary's Chicago restaurant, The Bakery, served what Szathmary referred to as "continental dishes with American undertones". The inclusion of "exotic" European dishes expanded the fine dining in Chicago and made The Bakery a popular destination. The individual beef Wellington was particularly famous, and heavily cited on Chicago diners' must-try lists. Within its first year of operation, more than 200 articles were written about The Bakery. The restaurant attracted guests internationally, and Szathmary hosted parties for Hugh Hefner, Frank Zappa, and conductor Arthur Fiedler.

In 1951, Szathmary emigrated to the United States, arriving in New York City from Bremerhaven speaking no English, with $1.10 in his pocket. Once there, he found work as a short-order cook and worked his way up through the ranks, honing his skills until he catered to the East Coast's elite. In 1959, he moved to Chicago to work for Armour and Company, where he developed frozen food lines for various food companies, including Stouffer's. Stouffer's classic Frozen Spinach Souffle is one of Szathmary's creations. He continued to pioneer the rapidly changing food industry, working with new ideas including freeze drying and boil-in bags. Some of Szathmary's creations were used by NASA and accompanied astronauts in space.

Louis Szathmary (born Lajos István Szathmáry II June 2, 1919 – October 4, 1996) was a Hungarian-American chef, writer, and public personality. A pioneering force in the food service profession, he is best known for heading the Chicago restaurant The Bakery and writing the New York Times bestseller The Chef's Secret Cookbook. Szathmary's involvement with the early frozen food industry, his numerous cookbooks and articles and his persona established him as an icon in the culinary arts industry.

Louis Szathmary was born on June 2, 1919, on a train heading from Transylvania to Budapest as his parents fled the post World War I Hungarian–Romanian War. He earned his master's degree in journalism and doctorate in psychology from the University of Budapest before being drafted into the Hungarian army to serve in World War II. Szathmary originally served as a psychologist to Hungarian Army men, before transferring positions to Army private, where he wrote manuals, including one for cooking. Subsequently, he enrolled in a Hungarian chef's school and took an advanced course.

A self-professed bibliophile, Szathmary began collecting books shortly after arriving in America, which culminated in a collection of 45,000 books and culinary materials. Szathmary was raised in a bookish family that had a standing account with a book dealer since the 1790s. Szathmary's collection comprises culinary books and handwritten manuscripts, a menu collection, Hungarian collections, and letters from Hungarian composer Franz Liszt. Szathmary stored his collection in the upstairs rooms of The Bakery restaurant building in thirty-one rooms in seventeen apartments. This immense collection has been divided and donated to various universities and institutions: The Szathmary Culinary Collection at the University of Iowa, the Szathmary Hungarica Collection at the University of Chicago, a collection of personal papers at DePaul University in Chicago, a collection of letters to and from Franz Liszt donated to the Liszt collection at Boston University and a 400,000-item culinary arts collection including menus which became the foundation for the Culinary Archives and Museum at Johnson & Wales University in Providence, Rhode Island.