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Gerald Hirigoyen
World's 50 Best
- Discipline
- Other
i. Biography
Maître Cuisinier de France, 2015, Gerald Hirigoyen built his name on precision rather than display. The throughline is a small restaurant of his own, a goal he has said he knew from childhood. That aim carried him from pastry kitchens into San Francisco dining rooms and later into co-ownership of Clos Pissarra Winery in Catalonia, Spain, where food and wine sit in the same frame. As he put it, “I always knew, even as a kid, I wanted to have a small restaurant,” and the route shifted at a decisive point: “I was thinking about Canada, but the chef told me he could get me a job in California. And that was that.”
The Path
Gerald Hirigoyen trained at Patisserie Millet before heading to Biarritz, France, as a pastry apprentice. That pastry training gave him a technical base shaped by exactitude, structure, and control, tools that later carried into his chef/owner work. He became chef/owner at Fringale in San Francisco, California (from 1991), then took on the role of chef/owner at Pastis in San Francisco, California. His longest chapter was chef/owner at Piperade in San Francisco, California (2002–2024), which anchored his name to the city’s dining landscape for more than two decades. He also served as chef/owner at Bocadillos in San Francisco, California, extending the same approach across another kitchen. Today, Gerald is a consultant (since 2024) and co-owner of Clos Pissarra Winery.
The Work Today
His work now moves between the restaurant world and the vineyard through his co-ownership of Clos Pissarra Winery in Catalonia, Spain. The shift does not change the underlying discipline: the same attention to detail, the same food-and-wine perspective, now applied across hospitality and winemaking. The restaurant remains part of the record, but the winery adds another register to the same craft background.
Signature
Gerald's signature dishes include Bistro, The Basque Kitchen, and Pintxos. Together they point to the terms that have framed his cooking: regional, grounded, and attentive to the traditions that define the table as much as the ingredients.
In Their Words “I always knew, even as a kid, I wanted to have a small restaurant.” “I was thinking about Canada, but the chef told me he could get me a job in California. And that was that.”
Acclaim
Gerald's honors include Maître Cuisinier de France (2015), Chevalier du Mérite Agricole (2011), San Francisco Magazine Chef of the Year (1995), and Food & Wine Magazine Best New Chefs in America (1994).
Profile updated July 2026
FAQ
Asked of Gerald
What is Gerald Hirigoyen's current role?
As of 2026, Gerald Hirigoyen is a consultant.
Where did Gerald Hirigoyen train or study?
Gerald Hirigoyen trained at Patisserie Millet.
What recognition has Gerald Hirigoyen received?
Maître Cuisinier de France (2015).
