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Francisco Migoya
Pastry chef
- Discipline
- Other
i. Biography
Francisco Migoya moved from pastry roles in North America to some of the most exacting kitchens and classrooms in the field, then into the research-driven world of Modernist Cuisine. He now serves as Head Chef there and heads pastry at noma.
The Path
Francisco Migoya trained at Centro de Estudios Superiores de San Angel and Lycée d’Hôtellerie et de Tourisme. Francisco went on to work as Pastry Chef at The River Café in Brooklyn, Pastry Chef at Veritas in New York City, Executive Pastry Chef at The French Laundry, Executive Pastry Chef at Bouchon Bakery, and professor at The Culinary Institute of America in Hyde Park, NY. Today, Francisco is Head Chef of Modernist Cuisine (since 2014) and head of department of Intellectual Ventures.
The Work Today
His present chapter centers on Modernist Cuisine, where he serves as Head Chef. That role places him inside a project known for precision, experimentation, and a rigorous approach to food science, where his pastry background meets a more analytical kitchen culture. He also holds the title of head of pastry at noma. Taken together, those positions show a chef who operates across formats: research and development, organizational leadership, and pastry direction at one of the field’s most closely watched restaurants. He is not confined to a single kitchen identity; instead, his career stretches from restaurant pastry to teaching, then into leadership roles that demand both technical fluency and conceptual discipline.
Signature
Francisco's signature dishes include Frozen Desserts, The Modern Café, The Elements of Dessert, Modernist Bread, and Modernist Pizza.
Acclaim
The strongest recognition in his career is embedded in the titles themselves. Serving as Executive Pastry Chef at The French Laundry and Bouchon Bakery signaled trust at two high-profile kitchens, while his move to professor at The Culinary Institute of America added the credibility of formal instruction. His current roles at Modernist Cuisine and noma mark the next stage: a chef working at the intersection of pastry, research, and kitchen leadership.
Profile updated July 2026
FAQ
Asked of Francisco
What is Francisco Migoya's current role?
As of 2026, Francisco Migoya is Head Chef.
Where did Francisco Migoya train or study?
Francisco Migoya trained at Centro de Estudios Superiores de San Angel and Lycée d’Hôtellerie et de Tourisme.
What recognition has Francisco Migoya received?
Pastry Guild of Barcelona, Spain — Master Artisan Pastry Chef (2013).
