Francois de Melogue

La Quinta, California, California United States

Executive Chef, Blogger, Photographer

Hospitality / Leisure

François de Mélogue’s earliest attempts at cooking 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 before presiding as Executive Chef over some of America’s best restaurants and country inns. In 2003, his new restaurant Pili Pili was rated in the “Top Ten new restaurants in the World” by Food and Wine magazine. Most recently he increased sales and profitability for a small family-run Winery in Anderson Valley. There he wore many hats, including creating profitable email campaigns, establishing an e-com