Marc Vidal

Marc’s first experience in the kitchen was at his family’s restaurant in Barcelona where his grandmother was the Chef. He would often go there after school to spend time with his family and to help in the kitchen. That experience influenced Marc to enroll in the Escola de Restauracio I Hostelatge de Barcelona at age 16. After graduation Chef Vidal worked with some of the leading chefs of the world including Chef Carles Gaig at the Michelin Starred Can Gaig, Chef Ferran Adria at the famed El Bulli and Chef Alain Passard at the three Michelin star restaurant L’Arpege in Paris. His deep personal roots in Catalan cuisine were formed and strengthened not only by his upbringing in a family restaurant but by his stage at the Maison de la Catalogne in Paris (a restaurant created by the State of Catalonia to help promote the food and cuisine of the region) as well as his experience competing in the first Dr. Modest Furesi I Roca, an annual event to promote modern Catalan cooking. Marc received awards in four categories and as a result his recipes have been featured in the book Nueva Cocina Catalana. Chef Vidal has served as Executive chef at the Hotel Torre Catalunya, Por Fin in Miami and Solea at the W in South Beach where he earned the restaurant a James Beard Semifinalist nomination for Best New Restaurant. In 2010 Marc joined the Boqueria team as Executive Chef where he contributes his wealth of experience, culinary talent and passion for the cuisine of his homeland to help the restaurants maintain and enhance their reputation among the best Spanish restaurants in New York, Washington DC and Hong Kong.