Chef François de Mélogue


World renowned chef, author, and consummate traveler, 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.
Chef François specializes in simply prepared French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie, and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence.
Chef François is the author of “Cuisine in the Sun” and writes regularly about food at www.PistouandPastis, and works for Food In Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished food from the Pacific Northwest.
He resides in Vancouver, Washington with his wife Lisa and eight-year-old son Beaumont.

Join us for an incredible tour of “Truffles!” with renowned chef, author, blogger and world traveler Chef François de Mélogue when he instructs guests on a variety of edible funghi, including the prized White Alba Truffle. Also expected to make appearances: Black Truffles, Perigord, Burgundy, Oregon White, and even the Pecan Truffle, depending on availability.

To highlight these incredible funghi, Pasta Making, Risotto, Eggs Ten Ways, and Fall Salads are sure to make the recipe lists!

For general or large-party inquiries, please email