Marc Vidal (born 9 July 1977) is a Spanish chef fromBarcelona. He is theexecutive chef of Boqueria in New York City and Washington, D.C.^[1][3][4]

Vidal was born and raised inBarcelona, 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, aMichelin starred restaurant. He spent a year at Maison de la Catalogne inParis. After returning to Barcelona, he worked as apastry chef at the Windsor restaurant. He then went on to work atelBulli,L'Arpège and restaurant Alain Ducasse, acquiring experience under several notable European chefs includingAlain Passard,Alain Ducasse andFerran Adria.^[1][4]

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.^[1] Vidal moved to the U.S. and opened Por Fin restaurant inCoral Gables, Florida in December 2006. In 2009, he became executive chef at Solea at theW Hotel inSouth Beach.^[3]

In September 2010, Vidal became the executive chef for restaurateur Yann de Rochefort'stapas restaurant, Boqueria, in New York. Vidal replaced chef Seamus Mullen at Boqueria's locations inFlatiron andSoHo.^[3][5] Vidal opened a third Boqueria location on Dupont Circle in Washington, D.C. in March 2012. Boqueria is named afterMercat de la Boqueria, a popular food market in Vidal's home city of Barcelona.^[6][7][8]

• Boqueria, New York

• Living people
• American male chefs
• People from Barcelona
• Spanish male chefs
• Chefs from New York (state)
• 1977 births

• Articles with short description
• Short description is different from Wikidata
• Articles with hCards