Chef 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 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 20 years of cross-cultural culinary experience, and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top in 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 he uses to create his dishes. François specializes in simply prepared Mediterranean-inspired cuisine that is enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. 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.
In 2014, François left the professional ranges and moved to the Portland area to spend time with his family. His greatest pleasures are rediscovering food through the eyes of his five year old son, Beau, who has proclaimed himself the family saucier. He just released his first cookbook about Provence simply entitled ‘Cuisine of the Sun’. He works for Foods in Season selling hyper seasonal, wild foraged and fished foods.
François is available for food/lifestyle photography, writing, TV appearances and a pint of beer. To contact him or if you have any questions about an order, please email François at chefdemelogue AT gmail DOT com.