Features

How do you satisfy the munchies?

Q&A with chef Marcel Vigneron

Cooking gig: Chef-owner of Wolf in the Melrose/Fairfax district of Los Angeles. He’s into seasonal modern California cuisine and turns out food that’s so beautiful it makes you do a double-take.

How you know him: Starred in “Marcel’s Quantum Kitchen” on the Syfy channel after competing in season two of Bravo’s “Top Chef.” Also competed or appeared on several other cooking shows.

Free time: Surfs, skates and rock climbs. What else would you expect from a native West Coast dude?

Latest obsession: Creating the perfect infused vegan gummy. He and his cohort are close, but until they nail it perfectly, it’s a self-described guilty pleasure.

What he’d serve to newbies: “I would probably make a first-time imbiber one of my ice creams, perhaps the turmeric coconut THC one with ganja leaf dipping dots and black pepper. Who doesn’t love ice cream, and it goes great with being baked.”

For himself: “Before or after partaking, I enjoy Mexican food. Living in LA, we are blessed with

amazing tacos and I usually hit up El Chato Taco Truck for their El Pastor Mulita.”

In the future: Melding modernist techniques with expert dosing and flavor curation.

By Danielle Guercio

Photography by Frank Lawlor