Pierre Franey (1921–1996) was a celebrated French-born chef and food writer who became one of the most influential culinary figures in America. He trained in France and came to the United States, where he served as executive chef at the legendary Le Pavillon restaurant in New York City. He is best known for his long-running '60-Minute Gourmet' column in The New York Times and his collaborations with Craig Claiborne, together producing several acclaimed cookbooks. His cooking style emphasized classic French techniques made accessible for the home cook, blending elegance with practicality.