Fracisco Migoya is a professor at the Culinary Institute of America and has worked in some of the country’s top pastry kitchens. In fact, he’s straddled the nation: on the West Coast, he was executive pastry chef of The French Laundry, Bouchon Bakery, and Bouchon Bistro, and in New York, he worked at a number of restaurants including Ilo (now closed), Veritas, and The River Café, where he was head pastry chef.
With years of professional experience under his belt, Migoya transitioned to the role of instructor, joining the faculty of the CIA in April 2005 to share his wisdom with the next generation of the sweets- and detail-obsessed. He was a natural: only two years into his career, his peers and superiors elected him “Faculty Member of the Year.” Not that his praises are circumscribed by campus grounds. In 2011, Migoya was named one of the “Top Ten Pastry Chefs in America” by Dessert Professional Magazine.
An accomplished educator, Migoya is the author of Frozen Desserts, The Modern Café, for which he was nominated for a 2011 James Beard Award, and a third book titled The Elements of Dessert, due for publication November 2012. Now ensconced at the Apple Pie Bakery-Café, Migoya exposes his students to real-life industry operations, while helping them hone their creativity.