Victor Hirtzler facts for kids
Lithograph of Victor Hirtzler from The Hotel St. Francis Cook Book
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| Born | ca. 1875 Strasbourg, France |
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| Died | February 9, 1931 Strasbourg, France |
| Cooking style | Classic French, Alsatian |
| Education | Grand Hotel, Paris, France |
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Previous restaurant(s)
Cook and food taster to Czar Nicholas II
Chef du cuisine for Carlos I of Portugal |
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Victor Hirtzler (born around 1875 in Strasbourg, France, died February 9, 1931, in Strasbourg) was a famous French chef. He was the head chef at the St. Francis Hotel in San Francisco from 1904 to 1926. Victor Hirtzler was one of America's first "celebrity chefs." He became well-known by creating new dishes, writing cookbooks, and hosting amazing meals.
Contents
The Life of a Celebrity Chef
Victor Hirtzler was born in Strasbourg, France, around 1875. He learned to cook at the Grand Hotel in Paris. He even worked for important people like Czar Nicholas II (the emperor of Russia) and Carlos I of Portugal (the king of Portugal). Before moving to San Francisco, he worked in famous New York City restaurants. These included Sherry's and the Waldorf Hotel.
Becoming a Star Chef
In 1904, Hirtzler moved to San Francisco. He became the head chef at the new St. Francis Hotel. He quickly became famous for his cooking. He was known for his thick French accent. He also had a pointed beard and a curled mustache. He often wore showy costumes, including a red fez hat. He loved to meet guests and important visitors. People said he looked like a master chef from a Hollywood movie!
Surviving the Great Earthquake
The St. Francis Hotel was open during the 1906 San Francisco earthquake. This huge earthquake happened in 1906. Amazingly, the hotel served breakfast as usual that morning. This surprised and impressed everyone in the city. Hirtzler even created a dish named after Enrico Caruso. Caruso was a famous singer staying at the hotel.
For many years, the hotel remembered this day. They would recreate the "Earthquake Survivor Breakfast." This special meal honored the few people who lived through the disaster. Dishes included "Chilled Rhubarb Stew" and "Eggs with Black Truffles." Sadly, fires after the earthquake badly damaged the hotel. The main part of the hotel closed until 1907.
Hirtzler's Unique Cooking Style
Hirtzler's cooking was classic French. He loved to give his guests many choices. A typical dinner menu might have fourteen kinds of cheese. It could also offer twenty clam or oyster dishes. There were often eleven soups and seventeen kinds of fish. Guests could choose from fifty-eight main courses. These ranged from hamburgers to Bohemian ham.
Breakfasts were also special. There were 203 different ways to prepare eggs! One famous dish was "Eggs Moscow," filled with caviar. Hirtzler often named dishes after his guests. For example, he created "Eggs Sarah Bernhardt" with diced chicken.
He also invented or renamed many dishes after himself. These included "Chicken Salad Victor" and "Crab Cocktail Victor." His most famous creation was "Celery Victor." He might have also invented "Crab Louie," another popular dish.
Later Life
Victor Hirtzler returned to Strasbourg, France, in 1925. He came back to San Francisco briefly in 1926. This was for the opening of the Mark Hopkins Hotel. He died in Strasbourg on February 9, 1931.
Images for kids
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A drawing of Victor Hirtzler from his cookbook.
