The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays.
Please note: The Wine Spectator Greystone Restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY.
For Reservations:
Hyde Park, NY restaurants:
Call 845-471-6608 or reserve online
Wine Spectator Greystone Restaurant (St. Helena, CA): Call 707-967-1010
CHEF INSTRUCTOR
Francisco Migoya,
Lecturing Instructor in Baking and Pastry Arts
Francisco Migoya is a lecturing instructor in baking and pastry arts at The Culinary Institute of America (CIA). Chef Migoya serves as chef instructor in the college's Apple Pie Bakery Café, a retail operation staffed by students in the CIA's baking and pastry degree programs. His class, titled Café Operations, provides students with realistic "hands-on" industry experience using their professional baking, pastry, and service skills.
Before joining the CIA faculty in 2005, Chef Migoya was executive pastry chef for renowned chef Thomas Keller at the French Laundry, Bouchon Bakery, and Bouchon Bistro, all in Yountville, CA. He also served as pastry chef at Veritas Restaurant and pastry sous chef at ILO Restaurant in New York City. He held various pastry positions at The River Café in Brooklyn, NY, including head pastry chef.
A native of Mexico City, Chef Migoya holds a certificate in culinary arts from La Universidad Anáhuac and a hotel and restaurant management degree from CESSA University, both in his home city. He also holds a French culinary diploma from Lycee d’Hotellerie et de Tourisme in Strasbourg, France.
Chef Migoya was the winner of a silver medal in the New Star Dessert Search Contest at the Beaver Creek Culinary Classic Pastry Competition in 2000.
