World-famous culinary wizard Paul Bocuse (1926–2018) was born on this day in Lyon, France, into a long lineage of chefs. His restaurant, Abbaye de Collonges, stood on the banks of the Saône and passed from father to son for generations.

Bocuse became the master of nouvelle cuisine, celebrating lightly cooked vegetables, delicate sauces, less fat, and elegant presentation. As an advocate of healthy dining, he said, “The only real wealth is health.”

Apprenticing in 1942, he stepped away the following year to join the French Resistance during World War II. Wounded in combat and saved by American medics, Bocuse later joked with pride that American blood flowed in his veins.

In 1961 he earned the title “Meilleur Ouvrier de France.” Michelin stars followed: one, then two, then three. Three stars signal legend, and Bocuse held that distinction for decades, becoming a global symbol of culinary excellence.

“Always use good products. Look at what’s going on. Steal with your eyes. Work, work, work in a way that becomes an example to others.”

In 1989, Gault & Millau named him “Chef of the Century.” Recognition followed devotion. Yet his advice remained simple: “Know how to smile. It costs nothing to be friendly.”

Bocuse proved that discipline and delight can share the same table.