François grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits at age seven. He eventually stopped cooking his pets François de Mélogue’s earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy, and delicious cuisine that is approachable and always delightful. François specializes in simply prepared French-inspired cuisine, specifically the rustic cuisines of Lyon and Provence.

Chef François resides in Vancouver, Washington with his wife Lisa and nine-year-old son Beaumont, who has proclaimed himself the family baker. He has written two cookbooks, the latest ‘French Cooking For Beginners‘ explores classical French cuisine. There are 75+ recipes that will bring the flavors of France into your kitchen. In addition to Pistou and Pastis, he writes for Simple French Cooking and Medium. His travel and food photography can be seen on his Instagram feed. He publishes weekly cooking videos on YouTube.