Press Resources

Thank you for your interest in Modernist Cuisine. If you’re a member of the press working on a story or are interested in having someone from our team speak at your event, we’d love to hear from you.

 

About Modernist Cuisine

The Modernist Cuisine team is 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 four award-winning books: Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (2017).

You can experience founder Nathan Myhrvold’s innovative food photography at Modernist Cuisine Gallery, with locations around the US.


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Nathan Myhrvold

Founder

Nathan is the founder of Modernist Cuisine. The first CTO of Microsoft, he is a chef, photographer, scientist, and author. He is the 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.

Francisco Migoya

Head Chef

Francisco is the head chef of Modernist Cuisine. He is the coauthor of Modernist Bread and the forthcoming Modernist Pizza. Recognized as a top U.S. pasty chef and chocolatier, he was executive pastry chef at The French Laundry and Bouchon Bakery and then a professor at the Culinary Institute of America before joining the Modernist Cuisine team.