:max_bytes(150000):strip_icc()/gerald-hirigoyen-FW25-955f76b93dd144bb81b3c65bd4f8883b.jpg "Gerald Hirigoyen – Food & Wine")
Chef Gerald Hirigoyen has dedicated his life to the culinary arts, bringing the flavors of his native France and Basque Country to California for over three decades. Beginning as a pastry apprentice at age 13 in Biarritz, France, he moved to California in 1980, honing his craft in various kitchens before launching his first restaurant to much acclaim, Fringale, in 1991. His follow-up ventures—Pastis, Piperade, and Bocadillos—cemented his status as a defining voice in San Francisco’s dining scene.
Beyond the kitchen, Gerald is a co-owner of Clos Pissarra Winery in Catalonia, Spain, an inductee in the Maître Cuisiniers de France, and a recipient of the Chevalier du Mérite Agricole. His restaurants and achievements have been featured in Gourmet, Bon Appétit, and The New York Times. He was named one of Food & Wine’s “Best New Chefs in America” in 1994, and “Chef of the Year” by San Francisco Magazine in both 1995 and 2003. In 2006, he was nominated for the James Beard Award for “Best Chef: California.”
Gerald has made frequent appearances on national television, including The Food Network, PBS, ABC, CBS, and NBC. He is also the author of three cookbooks: Bistro (1995), The Basque Kitchen (1999), and Pintxos (2009), the last of which showcases the vibrant world of Basque small plates.
Following the 2024 closure of Piperade, Gerald has transitioned to consulting, sharing his deep culinary knowledge and mentorship with the next generation of chefs and restaurateurs.
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