François Hiegel is the executive head baker for the Thomas Keller Restaurant Group, where he oversees the bread program at Chef Keller’s fine dining restaurants, The French Laundry and Per Se, as well as the bread production at Bouchon Bakery, which has five locations in Beverly Hills, Las Vegas, New York, and Yountville, CA. He develops recipes, manages a team of bakers across the country, and thrives on the organization required to make bread consistently in several different climates. Before moving to the United States, François worked in Strasbourg, France, as the assistant head baker at Au Pain de Mon Grand-Père, and in London at The Arts Club and Princi.

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