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How Modernist Cuisine’s Francisco Migoya is changing the pizza world
Francisco Migoya, head chef at Modernist Cuisine in Seattle, spent the last four years traveling the world on a pizza quest.
He and his team visited 250 pizzerias, ate 800 pizzas on the road and baked 12,000 pies in the Modernist Cuisine Labs. The result? A three-volume tome called Modernist Pizza, making its publishing debut on Oct. 5.
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By Restaurant Business Online
5
77 ratings
Francisco Migoya, head chef at Modernist Cuisine in Seattle, spent the last four years traveling the world on a pizza quest.
He and his team visited 250 pizzerias, ate 800 pizzas on the road and baked 12,000 pies in the Modernist Cuisine Labs. The result? A three-volume tome called Modernist Pizza, making its publishing debut on Oct. 5.
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