In March 2012, Vigneron and friend Haru Kishi (Chaya Brasserie) popped up again at the then-newly-shuttered Gonpachi for a brunch series called The Coop, a second iteration of which happened that May. October had him popping up in Tokyo, while December had him guest cheffing at Gonpachi in Beverly Hills. In May, he consulted on the cocktail list at The Beverly in West Hollywood, and followed that up by creating the menu at sister property The Sherbourne. He was out at the Hilton by the end of 2010, just in time for the debut of Top Chef All-Stars, where he came in at 10th place behind eventual winner Richard Blais.Įarly 2011 saw the debut of Marcel's Quantum Kitchen on SyFy (cancelled after six episodes) as well as the founding of Vigneron's catering company Modern Global Tastings (MGT). In February 2010, he became head chef at Bar210/Plush at The Beverly Hilton, and that October, cooked a night at Test Kitchen (with Walter Manzke and Alex Reznik as his sous chefs). Vigneron was there for a year-and-a-half, but left in 2009 after being denied a promotion. Voltaggio was actually recommended by Vigneron for Top Chef Season 6, and of course famously went on to win it all. In 2008, he became executive sous at José Andrés' The Bazaar, under none other than Michael Voltaggio. After completing his studies in 2004, he found work at Joël Robuchon in Las Vegas.ĭuring this period, he competed on Season 2 of Top Chef (premiered October 2006), finishing in second place behind Ilan Hall and gaining quite a bit of notoriety in the process. Vigneron subsequently secured a line cook position at Michael Mina's Aqua, then attended the Culinary Institute of America, achieving an associate's in Culinary Arts and a bachelor's in Hospitality Management, all while serving as sous to Dwayne LiPuma at the school's Ristorante Caterina de' Medici. After graduating, he backpacked through Europe for five months, did some soul-searching, and finally came to the realization that cooking was his future. While attending high school, he got a job as a dishwasher at a local place called Streamliner Diner, but quickly became a prep cook there and eventually made his way to a number of other restaurants on the island. Wolf (the Chef's mother's maiden name) dropped on March 2, serving up what it calls "seasonal LA cuisine," a very of-the-moment sort of descriptor.Ībout the Chef: Born in 1980, Vigneron hails from Bainbridge Island, Washington. I've encountered Vigneron on and off for quite a while now at various events and special dinners, so this development is long overdue. After flitting about the City's culinary scene for what seems like years now, Marcel Vigneron has finally opened a legitimate, full-fledged restaurant.
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