Fran Costigan

Chef, culinary instructor, cookbook author, and consultant, Fran Costigan is internationally recognized as the pioneering pastry chef who marries healthy eating with sumptuous taste. Known for the "Fran Factor," she transforms traditional desserts into modern, more healthful vegan confections that satisfy both vegans and omnivores.

At the Rouxbe Online Culinary School—the world’s leading online culinary school—Fran developed and leads the Essential Vegan Desserts course, a 90-day intensive that has set the standard for plant-based pastry education. The course is approved by both the American Culinary Federation Education Foundation (ACFEF) and the World Association of Chefs’ Societies.

With over 30 years of teaching experience, Fran brings deep expertise in both traditional and vegan pastry techniques. Her desserts are celebrated for their exceptional flavor and texture—free from dairy, eggs, white sugar, and cholesterol—yet never compromising on indulgence. Her confections are enjoyed by dessert lovers of all dietary preferences.

Fran is the author of two acclaimed cookbooks: Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, published in German, French, and Italian editions; and the classic More Great Good Dairy-Free Desserts Naturally.

A sought-after speaker and educator, Fran has presented at culinary schools, conferences, festivals, and corporations across North America and Europe, as well as on cruise ships and at resorts.

She is a professional member of the International Association of Culinary Professionals (IACP), the American Culinary Federation (ACF), the James Beard Foundation, Cherry Bombe, and the Sisterly Love Collective. Fran proudly serves on the board of Les Dames d’Escoffier Philadelphia, where she chairs the Membership Committee, and the Main Street Vegan Academy in NYC.