Savour was very fortunate to have Francisco Migoya is one of the most celebrated pastry chefs in Europe, teaching exclusively at Savour for three days. Francisco wowed the students with his amazing creations, really pushing the boundaries in terms of creativity, style and flavours.

Francisco is currently Head Chef at Modernist Cuisine, in Bellevue Washington. Previously, he was the owner and chocolatier at Hudson Chocolates in the Hudson Valley of New York as well as a Professor at The Culinary Institute of America in Hyde Park, New York, where he taught since April of 2005 and in January 2007, it was named Faculty Member of the Year which recognizes excellence in teaching.

Francisco is the author of three books “The Elements of Dessert,” “The Modern Café,” and “Frozen Desserts”. Francisco was named “Master Artisan Pastry Chef” in May of 2013 by the Pastry Guild of Barcelona, Spain. He was also awarded the title of one of the Top Chocolatiers in America by Dessert Professional Magazine, one of Top Pastry Chefs in America in 2013 by The Huffington Post and in 2011 by Dessert Professional Magazine.

Previous to working at the CIA, he was the Executive Pastry Chef at The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. Migoya has a BA in Hotel and Restaurant Management from the CESSA University in Mexico City, Mexico. He also has a diploma of French Gastronomy from the École D’hotellerie et de Toursime, Strasbourg-Illkirch, France.

Visit the Savour Chocolate & Patisserie School Facebook page to view more of Francisco Migoya’s creations.

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