Marcel Vigneron

WOLF - Los Angeles, CA

Marcel Vigneron has dedicated his life to gastronomy and honing his skills as a chef. He is an artisan who has an affinity for culinary knowledge, who uses a knife as an extension of his hand, the kitchen as a workshop, the earth as a grocery store.

Vigneron attended the acclaimed Culinary Institute of America (CIA) in New York and achieved his Associate degree in Culinary Arts, as well as a Bachelor’s Degree in Hospitality Management. At CIA, he enrolled in the teaching assistant program where he served as the Sous Chef at the school’s award-winning Ristorante Caterina de’ Medici.

Since then, Vigneron has continued to pursue the progression of gastronomy and at the young age of 25 gained national notoriety in season two of Bravo’s hit reality series, Top Chef where he made it to the finals finishing “Runner-Up”. 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. He worked under José Andrés as the Executive Sous Chef of The Bazaar at the SLS Hotel in Beverly Hills, which received the first 4-star review by the LA Times in five years.

Vigneron currently resides in Los Angeles and runs his very successful catering company Modern Global Tasting Inc. as well as his restaurant WOLF, which serves Modern California Cuisine.


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