Pastry Chef Francisco Migoya of Modernist Cuisine - Biography

Bellevue, WA

September 2017

Mexico City-native Francisco Migoya grew up with deep admiration for the vast flavors of his Italian-American and Spanish heritage. But rice pudding was by far his favorite food. Maybe his sixth sense knew that sweets would later shape his culinary identity.

Migoya gained his formal training at El Centro de Estudios Superiores de San Ángel, and went on to make his name in some of the top pastry kitchens in California and New York City. He was executive pastry chef at The French Laundry, Bouchon Bakery, and Bouchon Bistro, and in New York, he worked at a number of notable establishments such as Veritas and The River Café, where he was head pastry chef. In 2005, Migoya transitioned to the role of professor, joining the faculty of The Culinary Institute of America, Hyde Park, to instruct bread, viennoiserie, pastry, and culinary science courses. As executive chef of the CIA’s Apple Pie Bakery Café, Migoya was named one of the “Top Ten Pastry Chefs in America” by Dessert Professional.

The consummate educator and ultimate authority on all things pastry, Migoya has authored books which have become staples of a chef’s library. During his tenure at the CIA, Migoya published The Modern Café, Frozen Desserts, and Elements of Dessert. Continuing his contributions to the pastry cannon, Migoya is now leading Modernist Cuisine’s team as head chef, directing culinary research and the development of new techniques and recipes for the 2017 release: Modernist Bread: The Art and Science. The five-volume tome will be available October 24th, and will no doubt solidified Migoya’s status as a pastry legend.