Marcel Vigneron is from a small island off the coast of Washington. He was inspired to cook by watching his mother, and started working in restaurants while still in high school. It wasn’t until a post-graduation trip to Europe that he developed a true appreciation for the culinary arts. Upon returning, he enrolled in the CIA in New York and began a five-year program. Once complete, he headed west and took a job at Joël Robuchon in Vegas. It was here that he was recruited for the second season of Bravo’s Top Chef. He went on to place second and make numerous television appearances. In 2016, Marcel opened neighboring restaurants on Melrose in Los Angeles. Wolf is his take on upscale comfort food, while Beefsteak is plant-based fast casual. His story is a classic tale of the kid from a small town that made it big. With two up-and-coming restaurants in one of the hottest food cities in the country, we wanted to get the full story from Vigneron on how he made it happen with the hopes of sharing a blueprint for others to follow.