Born in Bayonne and raised in Biarritz, Gerald Hirigoyen moved to Paris to study pastry before coming to San Francisco to cook in classic French restaurants. He opened modern French bistros like Fringale and Pastis, prior to his marquee Piperade in 2002.
Along the way, Hirigoyen has become one of the most celebrated chefs in San Francisco, with accolades from the James Beard Foundation, Food & Wine, and The Chronicle, among many others.
No comments:
Post a Comment