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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, Vigneron views his knife as an extension of his hand, the kitchen as a workshop, and the earth as a grocery store. He attended the acclaimed Culinary Institute of America (CIA) in New York and received his associate’s degree in the culinary arts, as well as a bachelor’s degree in hospitality management.
At the young age of twenty-five, he gained national notoriety in season two of Bravo’s hit reality series, Top Chef where he made it to the finals, finishing up as “Runner-Up.” Vigneron has worked all over the globe with world-renowned chefs, including Joël Robuchon and Michael Mina. Having spent time in Barcelona, Spain, Vigneron 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. He has also 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.
Vigneron 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 newly opened restaurant, Wolf.