I vote for Chairman of the Chopped Liver Board!
And thank YOU, Cervaise, for your thoughtful contributions to this deeply insightful discussion.
Funny thread - deep thinking about how to think about and cook with salt interspersed amongst random silly call-outs of cuisine leadership…try explaining this one to a non-Doper…
WordMan (aka the Grillmaster)
My tombstone will read the Poobah of Pizza.
So whattya’ want on your… oh, never mind.
Caligula of Capsicum, checkin’ in.
Oh, and sometimes Lama of Lemon.
That’s more like it. 
Hmph. Knight-Commander clearly has more panache. Besides, if someone doesn’t like your Knight-Commanderliness, you can chop their liver with your broadsword.
True, but only if he’s been assaulted.
Better yet, assaulted and battered, saith the Curmudgeon of Curry.
So, you’re a sort of Holy Ramen Emperor, then?
Well I don’t know if I would call myself the sorceror of salt, but once when I was very young my sis and I were making mac and cheese. I really hated pepper so when my sister put some in I dumped almost a quarter of a salt shaker in the mac and cheese as some sort of badly planned revenge. Long story short my mom made me eat a good chunk of that culinary abortion. 
Or the Ayatollah Lo-Meini.
(OK, I’m leaving now.)
Viscount of Vittles
Mullah of Marshmellows
I wish I could claim to be The King of Soup but somebody beat me to it.
“Zwei peanuts vas valking down the Strasse…”
I’m allergic to panache.
Perhaps a flambé-ant dish?
General T’so here. Has anybody seen Colonel Sanders?
Oh, and you can all call me the Calamari Commander, thanks.
Colonel Kernal, here.
The Nabob of Corn-on-the-Cob, here…
As long as you don’t natter on negatively.