Gerald Hirigoyen - Chef / Owner
Living in the Bay Area for more than 30 years, Chef Gerald Hirigoyen has a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple, scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen's ability to integrate the two cuisines than Piperade, the restaurant he opened with his wife Cameron in 2002. The menu at Piperade, which christened Hirigoyen's "West-Coast Basque Cuisine," thoroughly reflects his culinary heritage and talent for remaining true to the main components of each dish.
Hirigoyen's honors and accomplishments cover a dynamic and distinguished spectrum, from being selected as one of "Food & Wine Magazine's Best New Chefs in America" in 1994, to the honor of being San Francisco Magazine's only "Chef of the Year" to be named not just once, but twice: in 1995 and in 2003. Aside from glowing features in journals such as Bon Appetit, Gourmet and The New York Times, Gerald was especially proud to have been nominated by a jury of his peers for the James Beard Award: “Best Chef, California” in 2006.
Hirigoyen is also the chef/owner of Bocadillos Tapas + Wine in Jackson Square, which has appeared in the Chronicle Top 100 since it opened in 2004. He has authored three highly lauded cookbooks; "Bistro" (Sunset Books ©1995), "The Basque Kitchen" (Harper-Collins ©1999) and “Pintxos” a stunning collection of small plate recipes that Ten Speed Press released in 2009.
Please see Chef Hirigoyen's personal website for further information.