Recognized as one of the world’s top pastry chefs, Franciso Migoya immediately connected with the world of sweets after answering an ad for a pastry cook at The River Café in London. From there, he went on to become the pastry chef at Veritas, The French Laundry, and Bouchon Bakery before joining the Culinary Institute of America at Hyde Park as a member of the world-renowned faculty. Chef Migoya’s style and verve make him an engaging presenter, as evidenced by him being named Faculty of the Year at the CIA just two years after joining the influential culinary school. Most recently head chef at Modernist Cuisine, Chef Migoya co-authored Modernist Bread which won a James Beard Award, the IACP Jane Grigson Award, and two Gourmand World Cookbook Awards in the categories of Best Food Book and Best Cookbook Publisher. His other books include Modernist Pizza; Elements of Dessert, which won the IACP Cookbook Award in the Professional Kitchens category; Frozen Desserts; and The Modern Café. In 2019, Migoya was inducted into Heritage Radio Network’s Hall of Fame as an individual whose accomplishments have had a special impact on the food community. This evening with Chef Migoya — a friend of Dandelion and one of the “Top 10 Chocolatiers in America” — is sure to delight, entertain, and inspire.
Please note: There is no seated dinner at this event.
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