Part of the fame of the St. Francis was because of its legendary chef, Victor Hirtzler. Hirtzler learned to cook in Strasbourg, France, and then cooked for royal courts across Europe. According to Hirtzler, he had created a dish for King Carlos I of Portugal, called "La Mousse Faisan Lucullus", a mousse of Bavarian pheasant's breast and woodcock flavored with truffles, with a sauce of cognac, Madeira and champagne. The dish was so expensive, and the King ate it so frequently, that he bankrupted Portugal twice and was assassinated in 1908, followed by the downfall of Portuguese monarchy in 1910. Victor moved to New York, became the Chef of the Waldorf Hotel, and then was persuaded by the manager of the St. Francis, James Woods, to move to San Francisco.