Pierre Franey

Chef and writer, born in Tonnerre, France. He trained in France and then emigrated to the USA (1939) where he worked his way up to become chef at New York's Le Pavillon Restaurant. He collaborated with Craig Claiborne on cookbooks and food articles in the 1970s–1980s, and independently wrote two cookbooks based on his New York Times ‘60-Minute Gourmet’ column.

Pierre Franey (1921-October 15, 1996) is known for his 60 Minute Gourmet column for the New York Times.

He was head chef at Le Pavillion where he met Times food editor Craig Claiborne and the two were to strike a lasting friendship and collaboration.

In 1961 he was hired by Howard Johnson's to develop food lines for the chain.

He died shortly after giving a shipboard cooking demonstration aboard the RMS Queen Elizabeth 2.

He is buried in Green River Cemetery in Springs, New York in East Hampton (town), New York on Long Island.