After ten years as Head Chef at Modernist Cuisine in Seattle, Francisco Migoya will work as Head of Pastry at Noma, the three-Michelin-star restaurant in Copenhagen.

For this restless chef, this decision has been difficult because “I am leaving what is a dream job, for another dream job. Truly the only thing that could have made me even consider anything more than Modernist Cuisine was an opportunity to work for René Redzepi and his team… and the time is just right.”

Noma, chosen five times as the best restaurant in the world by the media ranking The World’s 50, will become a gastronomic laboratory dedicated to working on food innovation and the development of new flavors in 2024. Francisco Migoya will join the test kitchen where he will lead research and development of everything encompassing the world of pastry and desserts.

During his time at Modernist Cuisine, Migoya, alongside founder Nathan Myhrvold, wrote two ambitious and monumental books: Modernist Bread and Modernist Pizza.