Fran莽ois de M茅logue鈥檚 earliest attempts at cooking began with the filleting of his sister鈥檚 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鈥檚 best restaurants and country inns. In 2003, his new restaurant Pili Pili was rated in the 鈥淭op Ten new restaurants in the World鈥� 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
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