Chef gerald hirigoyen biography

Gerald Hirigoyen grew up in the Basque region of France surrounded by a cooking culture and his interest in the kitchen started at an early age.
Chef Biography.
Gerald Hirigoyen, who grew up in the Basque region of France and was surrounded by a cooking culture, embarked on his culinary journey at an early age.

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Chef Gerald Hirigoyen

Chef / Owner, Piperade and Bocadillos, Williams-Sonoma Catering, San Francisco, California
Co-owner, Clos Pissara Winery, Catalonia, Spain
Member – Maitre Cuisinier de France
Recipient of Chevalier du Merite Agricole

Gerald Hirigoyen grew up in the Basque region of France surrounded by a cooking culture and his interest in the kitchen started at an early age. After having developed his skills in his hometown of Biarritz, Gerald moved to Paris to start his patisserie apprenticeships at the age of thirteen, before coming to the San Francisco Bay Area more than 30 years ago. He worked at several restaurants and began cultivating what would become his signature: incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland.

Gerald opened his first modern French bistro – Fringale – in 1991, which made him “an instant star” according to Michael Bauer’s review in the San Francisco Chronicle. In 2002, Gerald and his wife, Cameron, brought the French-Basque flavors he was raised on to downtown San

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Chefs Wolfgang Puck, Nancy Silverton, Gerald Hirigoyen and Martin Yan are creating savory and sweet dishes with pistachios.

Chef Wolfgang Puck

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

Featured Recipes:

Roasted Rack of Lamb

Pistachio Chocolate Soufflé

Chef Gerald Hirigoyen

Gerald Hirigoyen, who grew up in the Basque region of France and was surrounded by a cooking culture, embarked on his culinary journey at an early age. After having developed his skills in his hometown of Biarritz, Gerald moved to Paris to start his patisserie apprenticeships at the age of thirteen. Thirty years later he moved to the San Francisco Bay Area, where he worked at several restaurants and cultivated what would become his signature: incorporating fresh ingredients into simple yet scrumptious dishes

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Chef Gerald Hirigoyen Among Authors at Basque Cultural Day (with Piperade recipe)

Chef Gerald Hirigoyen, owner of Bocadillos and Piperade in SF

Renowned Basque chef Gerald Hirigoyen will talk about his newest cookbook, “Pintxos,” during a book signing and tasting that will kick off a day dedicated to Basque books and authors at the Basque Cultural Center in South San Francisco.

The event — “Basque Cultural Day” — will be presented by the Basque Educational Organization on Saturday, Nov. 7. Two other authors, Sandra Ott, co-director for the Center for Basque Studies at the University of Nevada at Reno, and Christine Echeverria Bender, will also speak.

Among the activities will be a re-dedication of the center’s library in honor of Martin Minaberry, who started the collection in 1984. Minaberry, who was also one of the founders of the Basque Educational Organization and worked tirelessly to promote the Basque culture, passed away in 2001. The library’s books had not been accessible for many years, but in recent months, cente