Francisco Enriquez

Pastry Chef

Francisco was born and raised in Guadalajara, Mexico. One of eight siblings, Francisco worked away from the family home so he lived with his grandmother during the week. He was not particularly inspired by his daytime job, so he’d look forward to heading home where he could spend time at his grandmother’s side learning the art of cooking and specifically making pastries.

In early 1979, Francisco and his new bride left Mexico to start a new life in California. Three months later he started working in the kitchen at the restaurant Domaine Chandon, now called etoile. With the exception of a year’s hiatus in 2004, Francisco has worked in this kitchen since June 1979 making him one of the longest serving employees on the property. Francisco remains dedicated and inspired in his work, constantly creating new desserts and sampling “the competition” when he dines elsewhere. He also incorporates his grandmother’s recipes in his offerings that change seasonally. Years ago, he planted a Chinese Bitter Orange tree on the Domaine Chandon property with the aim of using the unique citrus flavor in his desserts. This fruit now contributes to one of etoile’s signature dishes - a bitter orange crème brûlée - designed to pair with the Chandon Extra-Dry Riche.