Francisco Migoya is the head chef of Modernist Cuisine in Seattle, WA. and co-author of the 2018 James Beard Award winning Modernist Bread: The Art and Science.
His fist job in a pastry kitchen was in 1998 at The River Caf√© in Brooklyn, NY, where he connected deeply with the world of sweets. He then went on to work as the pastry chef at Veritas in NYC, executive pastry chef at both The French Laundry and Bouchon Bakery in the Napa Valley, and from 2005 to 2013 as a professor of baking and pastry at The Culinary Institute of America in Hyde Park, NY.
While teaching at the CIA, Migoya opened Hudson Chocolates in 2013, offering an array of high-end artisan chocolates and confections. The shop closed when the opportunity came to move to Seattle, WA to join the Modernist Cuisine team.
Chef Migoya has also authored three pastry books: Frozen Desserts (2008), The Modern Cafe© (2010), and The Elements of Dessert(2012), which won the 2014 International Association of Culinary Professionals (IACP) cookbook award in the Professional Kitchens category.
As head chef he leads the Modernist Cuisine culinary team and directs culinary research, including the development of new techniques and recipes for Modernist Bread (2017) and currently Modernist Pizza, due for publication in 2020.