Armand E. Fission, 91, a noted chef here who worked at the former Carlton Hotel for about 20 years, died Friday at the Iliff Nursing Home in Dunn Loring where he had lived for the past 3 1/2 years.
Born in La Chapelle, France, the sone of a pastry chef, he began his career in Paris at the age of 13.
Mr. Fisson had the fortune to serve his apprenticeship at the Ritz Hotel in London when Auguste Escotfier, the great chef of his time, was director of cuisine there.
In 1939, while at rhe Carlton here, Mr. Fisson was given the greatest honor of his profession. He prepared Washington's "Les Amis d'Escofier" dinner for the most critical and expert fourments on the East Coast.
Mr. Fisson was famous for his sauces at the Grand national Hotel in Zurich the Bristol in Vienna and the Elysee Palace and Lutetia in Paris before coming to this country prior to World War I. Later he was at the Ritz-Carlton and Waldor-Astoria in New York City.
However, he took time out to go back to France during the war to serve in the front lines as an infantryman and then with the field artillery. He was awarded the Croix de Guerre.
Mr. Fisson came to the Carlton Hotel here in teh mid-1930s and was there until retiring in about 1955. He then spent the summers at the Homestead in Hot Springs, Va., where he was a training chef until 1965.
He was chef for the official White House dinners held at the Carlton Hotel during the Truman administration Blair House during the White House renovations.
In 1951, Mr. Fisson received the Bronze Medal from President Auriol of France who had been a guest at such a dinner.
A former resident of Falls Church, Mr. Fisson was a member of the Epicurean Club, which honored hime with a testimonial dinner in 1972.
There are no immediate survivors.