Louis Szathmary

• Name — Louis Szathmary • Born — June 2, 1919 • Died — October 4, 1996 • Place of death — Chicago • Style — Continental • Restaurants — The Bakery 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.

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 Corporation. 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.

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.

Szathmary embraced his public persona, providing guest appearances on over 150 network and local television shows, including the Oprah Winfrey Show and Good Morning America throughout the United States and more than 1,000 appearances on radio shows. He was also featured in magazine and television commercials for companies including Lipton Tea, Sears, Jim Beam and Christian Dior. He regularly connected with fans, hiring three secretaries to help respond to fan mail and coordinate his touring schedule.

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.

At the time of Szathmary's death, survivors included his wife, Sadako "Sada" Tanino, with whom he opened The Bakery restaurant; a daughter, Magda; and a brother. The Tanino-Szathmary family papers are held at the Japanese American Service Committee of Chicago.

• American Gastronomy: An Illustrated Portfolio of Recipes and Culinary history (1974), • The Bakery Restaurant Cookbook (1980), • The Chef's New Secret Cookbook (1975), • The Chef's Secret Cook Book: A Practical, Personal Invitation to Classic Cookery (1971), • Sears Gourmet Cooking Forum (1969)

• Along the Northern Border: Cookery in Idaho, Minnesota, and North Dakota (1973), • Cooking in Old Creole Days (1973), • Cool, Chill and Freeze: A New Approach to Cookery (1973), • Directions for Cookery in its Various Branches (1973), • Fifty Years of Prairie Cooking (1973), • Hand-Book of Practical Cookery (1973), • High Living: Recipes from Southern Climes (1973), • Home Cookery, Ladies Indispensable Companion: Cookery in Northeastern Cities (1973), • The Improved Housewife (1973), • The Kansas Home Cook-Book (1973), • Midwestern Home Cookery (1973), • Mrs. Porter's New Southern Cookery Book (1973), • One Hundred Recipes for the Chafing Dish (1973), • Six Little Cooks (1973), • Southwestern Cookery: Indian and Spanish Influences (1973),