乔治斯·奥古斯特·埃斯科菲耶（Georges Auguste Escoffier 法语：[ʒɔʁʒ ɔɡyst ɛskɔfje]；1846年10月28日-1935年2月12日）是一位法国名厨、餐馆老板和美食作家，他在有生之年推广了传统法国烹饪方法。他是现代法国菜发展史上的传奇式人物。他的烹饪法主要是来自高级烹饪术专家马利-安东·卡莱姆，但同时也将其进行了简化和现代化。法国媒体将他称作“厨师中的国王”（roi des cuisiniers et cuisinier des rois）。

除去他对烹饪技术的贡献外，奥古斯特·埃斯科菲耶也对厨师地位的提高做出了巨大贡献，使其成为一种更受人尊敬的职业。

Georges Auguste Escoffier (French: [ʒɔʁʒ ɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restauranteur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.