Louis Pullig de Gouy began his career as chef under his famous father, Jean De Gouy, who was then Esquire of Cuisine to the late Emperor Francis Josef of Austria (previously Esquire of Cuisine at the Imperial Courts of Belgium). Subsequently he studied / apprenticed under the renowned Escoffier.
Born in France, he was fluent in French, German, and English. He served in the French Foreign Legion in Africa in conflicts with the Zulus.
Since he was Catholic and his German fiancee was Lutheran, they traveled to the United States to be married before returning to Paris, France. They had one daughter, Jacqueline.
His name became associated with some of the great culinary establishments in Europe and America, but his longest tenure was his 30 year association with the Waldorf-Astoria Hotel.
He served as Chef Steward aboard the J. P. Morgan yacht Wild Duck when it made its cruise around the world.
When Gourmet Magazine was started in January, 1941; Louis was its first chef. He was also consulting editor and chef for Restaurant Management Magazine, and consulting chef for the National Hotelmen Association of America.
He wore glasses, but found them annoying to wear in the kitchen, thus he would continually eat carrots in an effort to improve his sight.
A prolific author, he wrote sixteen cookbooks on numerous topics — each encyclopedic, filled with amazing histories of food, stories of the food world and inspirational recipes.
It should be noted that many of his books were published posthumously by his wife and daughter. He would rise at 5 AM and often not return home until 10 PM or later.
Louis Pullig de Gouy died in 1947 at age 71. Ironically, although he periodically was short of breath and required oxygen, and had some heart disease, his death was due to choking on an appetizer at a banquet.