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Over the past 15 years, Jon Bignelli has had the opportunity to work with renowned chefs, restaurateurs and bartenders, who have made their mark on the New York City dining and drinking scene.

He got his start in the city, working for Gerry Hayden and Claudia Fleming at their restaurant Amuse in Chelsea. He then moved on to the world famous Scandinavian stronghold, Aquavit, where he cooked under the tutelage of Marcus Samuelsson and Nils Noren. Chef attained the position of sous chef, which he held for two years.

After the intensity of the New York Dining scene, Bignelli decided to leave the city and head to South East Asia, where he spent six months learning everything he could about flavor and technique. He was in Thailand when he got the call to join the ranks of New York city’s most progressive restaurant, the temple of modern technique, wd-50, and its captain, Wylie Dufresne. Bignelli spent 6 years at wd-50 as Chef de Cuisine. While he was working at the restaurant, wd-50 was awarded their third star in the New York Times, retained their Michelin Star, and was ranked 45th on the San Pelligrino list of best restaurants in the world.

Chef Bignelli had the rare opportunity to open another restaurant with the acclaimed Dufresne, and, in 2013, Bignelli took the reins as Executive Chef at Alder. While at Adler, he received 2 stars from the New York Times and 3 stars from New York Magazine. Alder was also rated as one of the ten best new restaurants of 2013 by both publications.

From there, Bignelli changed gears and headed to Brooklyn, where he joined up with the amazing barman Damon Boelte, as well as restauranteurs Julian Brizzi, and Noah Bermanoff, and food photographer Daniel Krieger, to open Grand Army, a bar focused on craft cocktails and oysters.

Chef Bignelli has also been a winner on the Food Network’s “Chopped” and has had the privilege of being a judge on the television show Australian Master Chef.