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Pascal Vignau has a diverse work experience in the culinary industry. Pascal began their career as a Chef De Cuisine at The Adolphus in 1982 and then moved on to work as an Executive Sous Chef at The Ritz-Carlton Hotel Company, L.L.C. from 1986 to 1993. Pascal continued their career as an Executive Chef at Four Seasons Hotels and Resorts from 1993 to 2003. Afterwards, they started their own venture, Savory Casual Fare, Inc., where they served as the Chef | Owner from 2003 to 2012. Following that, they worked as an Executive Chef at Cape Rey Carlsbad Beach, A Hilton Resort & Spa from 2012 to 2015. Pascal then took on the role of Consulting Executive Chef from 2015 to 2017. From 2017 to 2018, they served as the Executive Chef at The Riviera Palm Springs, a Tribute Portfolio Resort. Pascal is currently working as the Culinary Services Director at Valeo Groupe Americas, starting from 2019.

Pascal Vignau obtained a Bachelor's Degree in Culinary Arts/Chef Training from the Académie Culinaire de France. No information regarding the specific duration of their education or the year of completion is provided.