Francisco Migoya

Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs the research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own. He published The Elements of Dessert (John Wiley & Sons) in 2012, which won a 2014 International Association of Culinary Professional Cookbook Award in the...See more

Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs the research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own. He published The Elements of Dessert (John Wiley & Sons) in 2012, which won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef in 2013. Migoya owned Hudson Chocolates in New York and worked at both the French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. See less