Pascal Vignau is a goal-oriented chef. At the age of 30 he was an executive chef for the Four Seasons Hotels and Resorts, and by the age of 44, he became chef/proprietor of his own restaurant Savory, a contemporary establishment in Encinitas. Chef Vignau began his culinary career in Paris in 1976 at Bistro 121, followed by positions at Hotel Negresco in Nice and the Hermitage Hotel in Monte Carlo. His first position in the U.S. was at the Adolphus Hotel in Dallas, Texas. His career at the Four Seasons included positions in Chicago, Beverly Hills, and Jakarta, Indonesia. Chef Vignau was also selected to open the Four Seasons Resort Aviara.
With Savory, Chef Vignau enjoys being part of a wonderful community and giving back to many organizations and schools throughout the area. Most of all, Pascal’s talents reflect his love for people getting together over quality food in surroundings that feel like home.
267 N. El Camino Real
Encinitas, CA 92024
760.634.5556
www.savorycasualfare.com
