Become a fan

Follow us

see all past winners

Where are they now?

Since leaving Fringale in 2002, Hirigoyen has been incredibly busy. He opened Spanish-leaning Piperade, an homage to his Basque roots, as well as Bocadillos, a modern tapas bar, both in San Francisco. He is also the consulting chef at Miró restaurant at the Bacara Spa & Resort in Santa Barbara. At the beginning of 2007, Hirigoyen took over as the director of in-house catering at Williams-Sonoma corporate headquarters. And as if that’s not enough, he and his partner have a vineyard in the Priorat region of Spain, where they produce Grenache wines under the label Arrels.

Won Best New Chef at: Fringale, San Francisco

Sign up for

free e-mail newsletters