We are the Modernist Cuisine team, a collective of passionate chefs, scientists, researchers, photographers, engineers, machinists, editors, and marketing experts who are all dedicated to making, capturing, and thinking about food in new ways.
Almost anything is possible at the Modernist Cuisine Lab, which is home to our state-of-the art research kitchen, photography and visual engineering studios, and full machine shop. We share our discoveries through our in-house publishing division, The Cooking Lab, which has produced 4 award-winning books. You can experience founder Nathan Myhrvold’s innovative food photography at Modernist Cuisine Gallery, with locations around the US.
A state-of-the-art research kitchen and laboratory is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza ovens, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland. The lab is also home to Nathan’s innovative photography and visual engineering studio, where he pushes the boundaries of food photography. The studio houses microscopes, custom-made robotics, and one-of-a-kind camera systems which Myhrvold utilizes for his photography.
“One of the lessons of modernism, in all fields, is that to break with the past you first have to understand it. Members of the “Modernist Cuisine” team do that through a brash, thrillingly thorough, firsthand exploration of all sorts of culinary basics: grilling, barbecuing, baking, roasting, frying. They study these at length, accessibly, and with liberal use of truly gorgeous photography.”The New Yorker
Nathan Myhrvold is the founder of Modernist Cuisine, Modernist Cuisine Gallery, and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming Modernist Pizza. Nathan routinely pushes the boundaries of culinary science as a chef, photographer, and scientist.
Francisco Migoya is the Modernist Cuisine head chef and co-author of Modernist Bread and the forthcoming Modernist Pizza. He has been recognized as a top pastry chef and chocolatier in the United States. Together with Nathan Myhrvold, he directs culinary research, including the development of new techniques and recipes.
“If Thomas Edison and Martha Stewart built a house, this is what the kitchen would look like.”WIRED
“The ultimate kitchen is in Bellevue, Wash…. The kitchen belongs to Nathan Myhrvold. He is using it to create the most ambitious cookbook ever written.”TIME
Led by Nathan Myhrvold and Head Chef Francisco Migoya, the Modernist Cuisine culinary team is comprised of talented chefs and scientists who are dedicated to understanding and advancing the state of modern cuisine through science, innovation, and creativity.