Nathan Myhrvold & Modernist Cuisine

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of CookingModernist Cuisine at Home, and The Photography of Modernist Cuisine. The team’s latest work, Modernist Bread, was published in 2017. Nathan and co-author Francisco Migoya have just announced the topic of their next book: pizza.

A polymath, Myhrvold routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. While working as the chief technology officer of Microsoft, he took a leave of absence to attend culinary school at École de Cuisine La Varenne in France and, after retiring from the company, assembled the Modernist Cuisine Team after recognizing a void in information available about sous vide and culinary science. Beyond the kitchen, Myhrvold is the CEO and founder of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, energy, bioterrorism, and more.

Francisco Migoya leads the Modernist Cuisine culinary team as head chef and co-author of Modernist Bread. Together with Myhrvold, he directs culinary research and the development of new techniques and recipes. An award-winning chef and author, Migoya is a pastry innovator who has won widespread acclaim as one of the top ten chocolatiers in the USA. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.