Marcel Vigneron
MARCEL VIGNERON
With 30 years of experience in the kitchen, esteemed Celebrity Chef Marcel Vigneron has dedicated his life to exploring gastronomy and fine tuning his culinary capabilities. As a global traveler and culinary artisan, Chef Marcel’s cooking is how he shows his love to the world. He believes that each creation of a new dish is an opportunity to interpret historical traditions and cultures with the intention of connecting people, preserving mother earth, satisfying the soul, nourishing the body, and bringing good health to mankind. His dishes are created from a place within, where a collection of food memories, a recipe archive, and various techniques, all live. He loves to experiment with classics, incorporate the current season’s peak ingredients, and transform dishes into reimagined favorites. Two of his favorite things to do are teaching kids how to cook, and changing people’s food paradigms.
Marcel attended the world’s premier culinary college, the CIA and achieved his Associate’s degree in Culinary Arts, as well as a Bachelor’s Degree in Hospitality Management, after which he enrolled in Continuing Education programs in Napa Valley as well as a Fellowship. Since, he has continued to study and pursue the progression of gastronomy. At the young age of 25, Marcel gained international notoriety in season two of Bravo’s hit reality series, Top Chef, where he made it to the finals finishing as “Runner-Up.” He has since competed for 20+ years on shows including Iron Chef, Cutthroat Kitchen, Chopped, and Tournament of Champions, to name a few. Most recently he was the Winner of 24 in 24: Last Chef Standing, crowned “The Last Chef Standing,” and as an alum and winner on the Food Network, Bravo, Discovery, NBC, and Syfy (where he starred in and produced Marcel’s Quantum Kitchen) he brings a recognizable smile, flair, and style to his food which can be translated in many ways. Chef Marcel designs clever menus by curating locally sourced and inspired dishes with the freshest of ingredients where his ideation and experience guide his dishes through the seasons.
Marcel has worked all over the globe with world-renowned three-star Michelin rated chefs, including Joël Robuchon (named “Chef of the Century” by the Gault Millau) and Michael Mina (awarded “Best Chef of 2002” by the James Beard Foundation during the time of Marcel’s employment). Marcel also spent time in Barcelona, Spain, where he took classes at El Taller, the atelier of famed chefs Albert & Ferran Adrià of El Bulli restaurant, which was named the top restaurant in the world in 2007 by Restaurant magazine. Marcel worked under Humanitarian and Chef 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 and has also helmed the kitchens of some of LA’s Hottest Hotels and Restaurants such as Wolf, The Chateau Marmont, the Beverly Hilton, and the Lemon Grove Rooftop Restaurant on top of The Aster Hotel.
Chef Marcel currently resides in Malibu, California and is a proud family man— both a husband and father. He produces experiential events, through his catering company and lends time to philanthropy.. Marcel is also co- founder of the Malibu Food and Wine Festival as well as the face of Original Orgreenic Cookware and Knives, a family business.
