Michael Vignapiano

Chef Michael Vignapiano has been a Culinary and Pastry instructor for over thirty years with various institutions such as The New York Restaurant School/Art Institute of NYC, CUNY, SUNY, and Monroe College, where he was the Culinary Operations Coordinator and Chef de Cuisine of the highly rated student-run restaurant open to the public.

From 2007-2012, Chef Vignapiano was the owner/executive chef for Fresh Flavors Catering – a seasonal, off-premises caterer located in the Hamptons, NY.

Chef Vignapiano has participated in many competitions in the US and Italy, both individually and as a member of the New York Culinary Team. He has also judged culinary and pastry competitions for the American Culinary Federation.

Michael has traveled throughout the U.S. as a representative for the Consortiums of Prosciutto di Parma and Parmigiano Reggiano.

Presently, he is semi-retired and working seasonally in the Hamptons, NY.

Most importantly, Chef Vignapiano was part of the Il Chiostro family from 2000-2011, teaching the Tuscan cuisine program during the Autumn Arts Festival, and he is thrilled to be returning.