Marc Vidal (born 9 July 1977) is a Spanish chef from

Barcelona Barcelona ( , , ) is a city on the coast of northeastern Spain. It is the capital and largest city of the autonomous community of Catalonia, as well as the second most populous municipality of Spain. With a population of 1.6 million within ci ...

. He is the executive chef of Boqueria in New York City and Washington, D.C.

Education and career

Vidal was born and raised in

, and worked in his family's restaurant. He pursued a culinary education at Escola de Restauracio i Hostelatge de Barcelona in 1996, receiving two degrees. Shortly after graduating, he began an internship at Can Gaig, a

Michelin star The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a ...

red restaurant. He spent a year at Maison de la Catalogne in

Paris Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. S ...

. After returning to Barcelona, he worked as a

pastry chef A pastry chef or pâtissier (; the French female version of the word is pâtissière ), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bi ...

at the Windsor restaurant. He then went on to work at

elBulli El Bulli () was a restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià and driven by the culinary ideas of Albert Adrià. The restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava. It held three Michelin st ...

, L'Arpège and restaurant Alain Ducasse, acquiring experience under several notable European chefs including Alain Passard, Alain Ducasse and Ferran Adria. Vidal left Paris, returning to Barcelona in 2002. He worked at restaurant Ot and two years later, became the executive chef of Visual in the Torre Catalunya hotel. Vidal moved to the U.S. and opened Por Fin restaurant in

Coral Gables Coral Gables, officially City of Coral Gables, is a city in Miami-Dade County, Florida. The city is located southwest of Downtown Miami. As of the 2020 U.S. census, it had a population of 49,248. Coral Gables is known globally as home to the U ...

, Florida in December 2006. In 2009, he became executive chef at Solea at the W Hotel in

South Beach South Beach, also nicknamed colloquially as SoBe, is a neighborhood in Miami Beach, Florida. It is located east of Miami between Biscayne Bay and the Atlantic Ocean. The area encompasses Miami Beach south of Dade Boulevard. This area was the fi ...

Boqueria

In September 2010, Vidal became the executive chef for restaurateur Yann de Rochefort's tapas restaurant, Boqueria, in New York. Vidal replaced chef Seamus Mullen at Boqueria's locations in Flatiron and

SoHo Soho is an area of the City of Westminster, part of the West End of London. Originally a fashionable district for the aristocracy, it has been one of the main entertainment districts in the capital since the 19th century. The area was develop ...

. Vidal opened a third Boqueria location on Dupont Circle in Washington, D.C. in March 2012. Boqueria is named after '' Mercat de la Boqueria'', a popular food market in Vidal's home city of Barcelona.

References

External links

Boqueria, New York
{{DEFAULTSORT:Vidal, Marc Living people American male chefs People from Barcelona Spanish male chefs Chefs from New York (state) 1977 births