Chef Ed Vigil

I'm originally from New Mexico and credit my love of cooking to both my grandmothers who excelled at creating traditional New Mexico dishes. During college I worked at Scalo Northern Italian Grill and Il Vincino in Albuquerque while getting a degree in photography. Post-college, I moved to California to attend the San Francisco Culinary Academy.

Today, many of my signature dishes harken back to my post-Academy work under Chef John Caputo of Socca Restaurant in San Francisco. I credit Chef Caputo for filling me with desire to “do everything the hard way” and you can still see Socca influences in some of my dishes. I'm obsessed with organic produce and farm to table and have been long before it was cool--transitioning my first real restaurant--The Olema Inn & Restaurant to 100 percent organic. As Executive Chef at The Olema Inn & Restaurant I received three stars from SF Chronicle food critic Michael Bauer and The Olema Inn & Restaurant was named one of the top one hundred in the bay area. My commitment to organic food is still shaped by the growing practices of local farmer’s and what's available seasonally.