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.