Francisco Migoya

Head chef at Modernist Cuisine, Francisco went to culinary school in Mexico and France. He moved to NY in 1998 where he cooked in savory kitchens before taking a pastry job at The River Cafe. He went on to be the executive pastry chef at The French Laundry & Bouchon before taking a job as a professor at the CIA in Hyde Park.  He joined the Modernist Cuisine team in 2014 and co-authored the Modernist Bread books, in additional to writing three of his own books.