Gabriel Tschumi (23 October 1882 –27 April 1957) was a native of Wiedlisbach Switzerland who served as Master Chef to three British monarchs: Queen Victoria and Kings Edward VII and George V. Tschumi was born 23 October 1882, in Moudon, Switzerland, where his father was a professor of languages; his father was killed in an accident some days after his birth.
At the age of 16 in 1899, he was appointed a cook's apprentice in the kitchens of the Royal Household through the good offices of his cousin, Louise Tschumi, who was at the time one of Queen Victoria’s dressers.
On the menu for dinner at Balmoral on 9 October 1900, was a sideboard of hot and cold chicken, boiled tongue and cold roast beef, vegetable soup, pheasant consommé with quenelles (dumplings, possibly lobster), cod, ham with cucumber, braised cabbage, stuffed turkey, haricot beans and Brussels sprouts.
[2] Edward VII's 1902 coronation banquet included sole poached in Chablis garnished with oysters and prawns, a quail and a third of "a very plump" roasting chicken (per person), asparagus with Hollandaise, roast beef, snipe cutlets, a soufflé Parmesan, and a strawberry dessert that took three days to assemble.
[1] Tschumi was also responsible for the wedding breakfast for the Duke and Duchess of York on April 26, 1923, featuring: Consommé à la Windsor, Suprèmes de Saumon Reine Mary, Côtelettes d’Agneau Prince Albert, Chapons à la Strathmore and Fraises Duchesse Elizabeth.