Marcel Vigneron

Lemon Grove at The Aster - Hollywood, CA

Marcel Vigneron’s culinary journey is a testament to his lifelong dedication to gastronomy and the exploration of his culinary prowess. With the earth as his primary grocery store, Vigneron views cooking as an extension of himself, channeling his creativity and passion into every dish.

Having earned his Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Hospitality Management from the esteemed Culinary Institute of America (CIA) in New York, Vigneron honed his skills in the teaching assistant program at the CIA’s renowned Ristorante Caterina de’ Medici. It was here that he served as Sous Chef, laying the foundation for his stellar career.

Vigneron’s ascent to national recognition began at the young age of 25, as a finalist on season two of Bravo’s Top Chef, where he emerged as the “Runner-Up.” He then embarked on a journey across the globe, collaborating with culinary luminaries such as Joël Robuchon and Michael Mina. His quest for culinary excellence took him to Barcelona, where he studied under famed Chef Ferran Adrià at El Taller, and to Los Angeles, where he served as Executive Sous Chef at The Bazaar at the SLS Hotel.

Vigneron’s culinary adventures continued with appearances on numerous television shows, including Top Chef All-Stars, Marcel’s Quantum Kitchen, The Next Iron Chef, and Iron Chef. His innovative approach to cuisine garnered attention, leading him to helm acclaimed restaurants like Wolf and Tacos Lobos in LA.

Currently residing in Malibu, Vigneron has assumed the role of Culinary Executive Officer at The Aster and The Los Angeles Athletic Club. At The Aster, Marcel oversees Lemon Grove, a feature restaurant offering fresh California fare that pays homage to the city’s agricultural traditions. Meanwhile, The Los Angeles Athletic Club embraces a rich tradition of social and physical vitality, with Vigneron at the helm of its culinary endeavors.

Marcel Vigneron’s culinary legacy continues to evolve, driven by his unwavering passion for gastronomy and commitment to innovation.