About Gerald
I have been in the food and restaurant industry my entire life.
Chef Gerald Hirigoyen has built his life around the food and restaurant industry. As an owner and operator of high-end restaurants for more than 30 years in California, he has brought the taste of his native France and Basque Country to thousands of diners along the way.
Beginning as a pastry apprentice in Biarritz, France at the age of 13, Gerald would go on to further his learning at Patisserie Millet in Paris.
In 1980, he set off for California, applying his trade in several kitchens before opening the first of his many projects, Fringale, in 1991. His restaurants Pastis, Piperade, and Bocadillos soon followed, solidifying Gerald’s reputation as a pillar of the San Francisco culinary community.
Since the closing of Piperade in 2024, Gerald has focused on consulting, eager to share his decades of expertise with others in the culinary world.
Through it all, Chef Gerald has remained steadfast in his belief that food is vital to our well-being. Whether dining at home or in a restaurant, a great meal is an experience shaped by the quality of ingredients, the simplicity of preparation, and attention to detail. Seasonal freshness, seasoning, temperature, texture, and presentation all play crucial roles in creating a memorable dish. Gerald looks forward to sharing these essential keys to culinary success with you!
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