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Marcel Vigneron has dedicated his life to gastronomy and honing his skills as a chef. As an artisan with an affinity for culinary knowledge, Marcel views his knife as an extension of his hand, the kitchen as a workshop and the earth as a grocery store.
Marcel attended the acclaimed Culinary Institute of America (CIA) in New York and received his Associates degree in Culinary Arts, as well as a Bachelors Degree in Hospitality Management. At the 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. Since then, he has continued to pursue the progression of gastronomy.
At the young age of 25 he gained national notoriety in season two of Bravo’s hit reality series, Top Chef where he made it to the finals, finishing as “Runner-Up”. Additionally, Marcel has worked all over the globe with world-renowned chefs, including Joël Robuchon and Michael Mina. Having spent time in Barcelona, Spain, Marcel took courses at El Taller with famed Chef Ferran Adrià of El Bulli restaurant, which was named the top restaurant in the world in 2007 by Restaurant magazine. Marcel worked under José Andrés as the Executive Sous Chef of The Bazaar at the SLS Hotel in Beverly Hills, which received its first 4 star review by the LA Times in five years.
Marcel participated in Top Chef All-Stars at the end of 2010 and premiered in the first season of Marcel’s Quantum Kitchen on the SyFy Network in February 2011. He currently resides in Los Angeles and runs a successful catering company, Modern Global Tasting, Inc. and is preparing to open up his first two restaurants, Beefsteak, which will serve “conscious plant-based cuisine”, and Marcel's, which will serve “California cuisine with style and flair”, both slated to open in the spring of 2015.