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Michael Vignola
MICHAEL VIGNOLA is the new chef at Michael Jordan’s The Steak House N.Y.C., one of the New York’s top steakhouses and a landmark overlooking Grand Central Terminal.

Vignola’s style is a seasonal, classical American, with a playfulness all his own. A steak house chef with a passion for seafood, Vignola previously worked at Le Bernardin, and Aquavit to perfect his hand at fish cookery. The young chef recently spent three years as Executive Chef de Cuisine for Strip House, opening restaurants in several markets for the famed steak house’s carefully timed expansion. He worked closely with Strip House Executive Chef John Schenk, whom he first cooked with at Clementine back when he was “a punk kid with blue hair.”

He plans to update the Jordan’s menu with special steak cuts, new seafood dishes and a bar menu made of small plates priced at under $10, while maintaining the traditional spirit of the restaurant.

Growing up in a large Italian family, Vignola learned to cook with his grandmother, assisting her as she slaved over the stove for hours to prepare family meals while his siblings played outdoors. Later during high school, he had the opportunity to work in a restaurant kitchen, which turned out to be Le Bernardin, and was hooked. A born and bred New Yorker, it is a homecoming for him to be settling back in Manhattan.

Vignola has been with The Glazier Group for eight years, at Monkey Bar and then at Strip House. In his cooking tenure, Vignola has worked with many chefs that have influenced him, including Gabriel Kreuther, Marcus Samuelsson, David Walzog, Brian Bistrong, Eric Ripert and John Schenk.

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