Francisco Migoya Email & Phone Number

Copenhagen, Capital Region Of Denmark, Denmark

Bellevue, Wa

I founded Hudson Chocolates because I have always had a deep and intense respect and passion for producing chocolates of the highest quality. In my years in the profession of pastry chef, I have been able to perfect the technique that is needed to make these products in accordance to my very high standards and to execute nothing but the best confections. The quality that I offer is matched by no other chocolatier in this country and frankly nowhere else in the world. My wife Kris, shares this vision and is an integral part of what makes us tick.But technique and standards mean nothing if the ingredients are of poor quality. At Hudson Chocolates we use a variety of fine chocolates, all of them of the highest quality and thoughtfully chosen for a particular purpose.The ingredients used to make the fillings of each of our chocolates are of the same importance as the chocolate itself. We use hormone free dairy products from the Hudson Valley and as many fruits and produce from this region when they are in season. The Hudson Valley, however, is not home to many other fine ingredients, and when that is the case we are careful to ship only those products whose quality warrants a flight across the ocean or across the country.Kris and I want to give you an experience with chocolate you have never had before. From receiving the beautifully designed signature box (each numbered and signed by me) to tasting its contents, where every single piece is the result of years of testing and research. Carefully balanced flavors and textures crafted and developed with the utmost care to provide you with the most pleasurable experience you’ve ever had with chocolate.

I taught at the Apple Pie Bakery and Cafe, one of the public restaurants at the CIA. This class is attended by students from the Baking and Pastry program who are about to graduate after 20+ months in school. Every three weeks I get a brand new set of students to work on three separate areas of the Cafe: Breads and breakfast pastries, pastry (desserts and cakes) and savory. The APBC is the busiest restaurant in the CIA, serving between 1300 and 3000 customers a day.I was chosen as faculty member of the year in 2007

Responsabilities included overseeing and production of all dessert menus, chocolate confections and “mignardises” for Thomas Keller’s 65 seat Three Michelin Star Restaurant, as well as his two other properties in town, “Bouchon Bakery” and “Bouchon Bistro” (one Michelin Star). Supervised a staff of seven pastry cooks, one pastry sous chef, and a rotating staff of externs.

Responsibilities included the development and production of all plated desserts on the menu, as well as petit fours, chocolate confections and special request cakes. Oversaw a staff of four people. The restaurant has 60 seats, serving between 80 and 120 people each night. It has three stars out of four, given by the New York Times, and is rated among the top restaurants in “Zagat Survey.”

Responsibilities included creating menus, production of desserts for the dinning room and banquets, production of chocolate confections, ordering and purchasing foodstuffs, managing a staff of ten pastry cooks and lunch, brunch and dinner service. The restaurant has 120 seats plus a banquet room for up to 100 guests. It has two stars out of four, given by the New York Times.

Ba, Restaurant And Hotel Management

French Culinary Diploma, Cooking, Baking, Pastry, Wines

While attending college in Mexico City, I obtained a full scholarship to study in this school.