TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Marcel Vigneron has dedicated his life to gastronomy and honing his chef skills. He’s an artisan who uses a knife as an extension of his hand, the kitchen as a workshop, the earth as a grocery store.
Based in Los Angeles, Vigneron and runs his catering company Modern Global Tasting Inc. as well as his restaurants Wolf, which serves Modern California Cuisine, and the plant-based Beefsteak.
He attended the Culinary Institute of America in New York and achieved his Associate Degree in culinary arts, as well as a Bachelor’s Degree in Hospitality Management. At CIA, Marcel enrolled in the teaching assistant program where he served as the sous chef at the school’s award-winning Ristorante Caterina de’ Medici.
When he was 25, Vigneron gained national notoriety in season two of Bravo’s hit reality series Top Chef, and made it to the finals. He has worked all over the globe with world-renowned chefs, including Joël Robuchon and Michael Mina. Vigneron has also spent time in Barcelona, Spain, where he took classes at El Taller with famed chef Ferran Adrià of El Bulli restaurant. Vigneron also worked under José Andrés as the executive sous chef of The Bazaar at the SLS Hotel in Beverly Hills, which received the Los Angeles Times’ first four-star review in five years.