For chef Marcel Vigneron, zero-waste is the name of the game. Commanding the kitchen at Wolf, his hip new eatery on Melrose, the former Top Chef contestant takes a conscious approach to his ingredients by incorporating all edible parts into his cooking (you’ll find no peeled carrots here). Combined with seasonal, locally sourced products, it’s a winning formula that lends itself to dishes like the summery beet and citrus salad, or melt-in-your-mouth braised beef cheek with Jerusalem artichoke. It’s a far cry from Vignernon’s days as a executive sous chef at José Andrés’ The Bazaar; Wolf’s casual rustic fare draws inspiration in equal parts from sources as varied as taco trucks and hidden gems in Thai Town. With the new brunch menu in full swing, Vigneron shares a few of his summer musts.

Which seasonal ingredients are you currently excited about?

I’m in love with figs and peaches at the moment. We’ve been playing with them in both savory and sweet applications as they are so versatile.

Favorite place to go for a drink in Los Angeles?

Depends on the weather but I typically head to the bar with no name.

Go-to coffee spot?

I tend to get my Java at Alfred’s Coffee. I’m also a fan of Stumptown Coffee Roasters–I live right next to two of them.

Late-night spot to grab a bite after work?

El Carmen! It’s been a late-night staple after work for years.

What are you reading, currently?

Infinite Possibilities: The Art of Living Your Dreams by Mike Dooley. It discusses how thoughts are things and that you can control of your own destiny by the thoughts you have and the choices you make.

Favorite Instagrammers to follow and why?

I follow a lot of surfing, so I would say Clark Little (@clarklittle), World Surf League (@wsl), or Surfline (@surfline).

If you were to eat your last meal in L.A., where would you go and what would it be?

République. Walter [Manzke] is a phenomenal chef and his food is to die for…get it?

 

 

Pictured: Chef Marcel Vigneron
Photo by Yasmin Alishav

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