Ed Vigil

During his college years, Ed worked at Scalo Northern Italian Grill and Il Vincino in New Mexico. It was here that he learned to cook Mediterranean food, which may explain the Mediterranean sensibility of his cuisine today. Post-college, Vigil moved to California for formal culinary training; he graduated from the San Francisco Culinary Academy.

Today, many of Vigil's signature dishes harken back to his post-Academy work under Chef John Caputo of Socca Restaurant in San Francisco. Vigil credits Chef Caputo for filling him with desire to "do everything the hard way."

While at Ramblas Tapas in San Francisco Vigil revitalized the menu establishing the restaurant as a destination for Spanish Tapas featuring organic seasonal California food. In September 2009 Vigil was featured as the opening chef for Slow Food San Francisco’s Convivial Table Series. Prior to coming to Ramblas Tapas, Vigil served as Executive Chef at The Olema Inn & Restaurant in Olema, California. During his six years at the The Olema Inn, Vigil received three stars from SF Chronicle food critic Michael Bauer and The Olema Inn & Restaurant restaurant was named one of the top one hundred in the bay area. Vigil established working relationships with many of the organic farmers in West Marin and transitioned to 100 percent organic ingredients (yes even the sugar) in 2004. Vigils commitment organic food was shaped by the growing practices of the farmers in west marin. He introduced a small plate menu at The Olema Inn which was reviewed favorably in Bon Appétit Magazine and he was named best west marin chef by the Bohemian Newspaper.  He was also featured on the KRON’s  Bay Café as a destination restaurant for local oysters with innovative toppings.

ed@vinantico.com