Background
Vidal was born and raised in Barcelona, and worked in his family-owned restaurant.
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Marc Vidal
Edit ProfileCareer
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 starred restaurant. He spent a year at Maison de la Catalogne in Paris.
After returning to Barcelona, he worked as a pastry chef at the Windsor restaurant.
He then went on to work at elBulli, 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 United States. and opened Por Finance, Financial restaurant in Coral Gables, Florida in December 2006.
In 2009, he became executive chef at Solea at the West Hotel in South Beach.
Boqueria
In September 2010, Vidal became the executive chef for restauranteur Yann de Rochefort"s tapas restaurant, Boqueria, in New New York Vidal replaced chef Seamus Mullen at Boqueria"s locations in Flatiron and SoHo. Vidal opened a third Boqueria location on Dupont Circle in Washington, District of Columbia in March 2012.
Boqueria is named after Mercat de la Boqueria, a popular food market in Vidal"s home city of Barcelona.
