Edward 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.
While at the Culinary Academy, Vigil worked under Chef Melinda Randolph at 2223 Market in San Francisco. Starting as a line cook, he soon became roundsman.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."
In 1998, Ed worked at the Pine Cone Diner in Point Reyes Station. Folks often waited for over an hour to get one of the 15 seats in the diner and more importantly, dinner from Chef Vigil.
Vigil joined The Olema Inn & Restaurant in 2001. He began as Sous Chef, and within six months, secured his position as Chef de Cuisine. The restaurant has evolved deliciously under Vigil's supervision.
