Best Magazine Of Haute Pâtissere

Francisco Migoya

Along with Nathan Myhrvold, he has been the protagonist for ten years of one of the most fascinating places in culinary terms: Modernist Cuisine. At this stage he was co-author of two ambitious books: Modernist Bread and Modernist Pizza. But this chef of Mexican has for many years unveiled techniques that shine on their own merit in creations that set trends. This is what we found in the books published in his previous phase at the Culinary Institute of America and also in the collaborations he has done for so good .. magazine.

In 2024 he joins the team at René Redzepi’s three-star restaurant Noma as head pastry chef to lead the research and development of everything encompassing the world of desserts.

Bio Highlights

2008 – Release of “Frozen Desserts” book

2009 – Release of “The Modern Café” book

2013 – Medal of Master Artisan Pastry Chef Gremi de Pastisseria de Barcelona

2014 – Release of “The Elements of Dessert” book

2017 – Release of “Modernist Bread” alongside Nathan Myrhvold and Modernist Cuisine team

2021 – Release of “Modernist Pizza” with Modernist Cuisine team

“Ideas are everywhere, we just need to always have our eyes open to see them”
so good.. magazine #24

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