Francisco Migoya

Francisco Migoya

Head Chef at The Cooking Lab

http://www.modernistcuisine.com
Francisco is the Head Chef at The Cooking Lab (Modernist Cuisine), in Bellevue Washington. Before joining the MC team, Francisco was the owner and chocolatier at Hudson Chocolates in the Hudson Valley of New York as well as a Professor at The Culinary Institute of America in Hyde Park, New York, where he taught from April of 2005 to December of 2013. Previous to working at the CIA, Francisco was the Executive Pastry Chef for The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. Francisco has also worked at a number of restaurants in New York City such as Veritas (pastry chef, now closed), Ilo (sous pastry-chef; now closed) and The River Café (pastry chef; Brooklyn). Francisco is the author of “The Elements of Dessert” (John Wiley and Sons, 2012), winner of the 2014 IACP Award in the Professional Category, “The Modern Café” (John Wiley and Sons, 2010), and “Frozen Desserts” (John Wiley and Sons, 2008). 
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Francisco's favorite cookbooks