Jules Harder was the first

chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...

of the Palace Hotel in

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when it first opened in 1876. He had previously been chef at

Delmonico's Delmonico's is the name of a series of restaurants that operated in New York City, with the present version located at 56 Beaver Street in the Financial District of Manhattan. The original version was widely recognized as the United States ...

and the Union Club in

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, and the Grand Union Hotel in Saratoga. In 1885 he authored ''The Physiology of Taste: Harder’s Book of Practical American Cookery'', the first (and only) of a planned six-volume book on cooking.

References

An American Feast
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��California Historical Society article

Year of birth missing Year of death missing American chefs American male chefs American food writers Writers from San Francisco Cuisine of the San Francisco Bay Area Chefs from San Francisco {{food-bio-stub