Iconic Foods Named After Famous People (Think Pavlova and Oysters Rockefeller)
We often eat them without thinking, but some of the most familiar dishes in our kitchens and restaurants were actually named after real individuals, such as opera singers, political figures, restaurateurs, and more.
Here’s a look at 15 of them.
Tetrazzini
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Opera singers and cream sauce aren’t an obvious combo, but Luisa Tetrazzini somehow made it work. This noodle dish, often involving turkey or chicken, was likely invented at the Palace Hotel in San Francisco after one of her performances. While the dish may not scream “Italian soprano,” the name stuck, even as recipes morphed over time.
Mozartkugel
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Created in 1890 by confectioner Paul Fürst in Salzburg, Mozartkugeln wrapped marzipan, pistachio, and nougat in dark chocolate to honor the city’s most famous musical export. They’re still hand-rolled by some makers today, though imitators and industrial versions have made their way across Europe.
Lobster Newburg
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The creation of this rich lobster dish is credited to Ben Wenberg, a sea captain and Delmonico’s regular in the 1870s. After a falling-out, his name was dropped and replaced with “Newburg,” possibly a scrambled version of Wenberg or a nod to New York, where the restaurant was located.
Peach Melba
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Opera singers were apparently the influencers of their time. In the 1890s, Chef Escoffier whipped this up for Nellie Melba while she was staying at the Savoy in London. Peaches, raspberry sauce, and vanilla ice cream made it simple and elegant. And it became the model for naming desserts after famous women.
Carpaccio
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When a guest at Harry’s Bar in Venice needed a raw-meat-friendly dish, owner Giuseppe Cipriani served her thinly sliced beef with light dressing. Its vibrant red color reminded him of painter Vittore Carpaccio’s signature tones, and so the now-famous dish earned its name from the Renaissance artist.
Cobb Salad
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Robert Cobb, co-owner of Hollywood’s Brown Derby, tossed together leftovers for himself, which included lettuce, avocado, bacon, and a hard-boiled egg. A studio executive liked it, and that was that. The salad now lives on in office cafeterias and overpriced brunch spots everywhere.
Kung Pao Chicken
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Ding Baozhen, a 19th-century Chinese official with the honorific title “Gong Bao,” inspired this dish. His household chefs blended techniques and flavors from across China, later incorporating Sichuan peppercorns. The name survived political shifts, and today, it defines one of the best-known Chinese-American dishes.
Beef Stroganoff
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Several members of Russia’s aristocratic Stroganov family are linked to this dish, but most credit Pavel Stroganov. He had a French-trained chef and access to both Russian and Western ingredients, so his kitchen likely produced the creamy beef and mushroom combination that later became a global comfort food.
Chateaubriand
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This French steak dish owes its name to François‑René de Chateaubriand, a 19th-century writer and diplomat who clearly ate well. His personal chef is said to have invented roasting a thick center-cut beef tenderloin and serving it with a rich wine sauce and vegetables. It’s still a favorite in classic French restaurants.
Oysters Rockefeller
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Antoine’s in New Orleans wanted something that rivaled escargot in drama and decadence. The result was a baked oyster dish cloaked in green sauce, possibly spinach-based, and named after John D. Rockefeller, who was the wealthiest American alive at the time.
Pavlova
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Anna Pavlova didn’t ask for a dessert, but she got one anyway. During her tours in Australia and New Zealand, chefs were inspired by her lightness on stage. Out came a meringue base topped with whipped cream and fruit. Both countries still argue over who made it first.
Eggs Benedict
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The story changes depending on who’s telling it. Some say Lemuel Benedict ordered a hangover cure; others credit a picky couple named Benedict at Delmonico’s. What’s not debated is that poached eggs, hollandaise, Canadian bacon, and an English muffin work remarkably well together.
Fettuccine Alfredo
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Alfredo di Lelio invented this buttery, cheesy pasta in Rome to help his wife regain strength after childbirth. It later became a sensation among Hollywood stars vacationing in Italy. The addition of cream in American kitchens evolved it into the version still seen on menus worldwide.
Caesar Salad
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There is no connection to ancient Rome. This salad was born in Tijuana, where Italian-American chef Caesar Cardini improvised a meal with what he had left on the Fourth of July in 1924. The original version had whole romaine leaves, eaten with fingers. It is definitely not the sad plastic box version many know today.
Pizza Margherita
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The story goes that in 1889, Queen Margherita visited Naples and was served a patriotic flatbread with red tomato, white mozzarella, and green basil. She approved. The rest is marketing history. Whether it actually happened that way is debatable, but the name stuck and the pizza’s still a staple worldwide.