Jérôme Viel

Chef/Owner, Jerome's Carmel Valley Market
Carmel Valley, California -

A classically trained French chef born in Brittany, Jérôme Viel began studying the culinary arts at the age of fifteen. Traveling throughout Europe to study each region's specialties, Jérôme has worked with some of the world's greatest chefs in numerous Relais & Chateaux, Leading Hotels of the World, and Small Luxury Hotels. He learned the basics of traditional French Cuisine working with Pierre Estival at Le Métropole a one-star Michelin restaurant in Beaulieu-sur-Mer, Hotel restaurant l’Antares in Meribel another one-star Michelin restaurant and he learned Italian influences from Pierre Carrier at the Albert 1er, a two-star Michelin restaurant in Chamonix. He then spent two years in Switzerland between Grand Hotel Les Trois Rois in Basel and Le Rosalp in Verbier working with Roland Pierroz, where he had the privilege of working alongside some of that country's most popular chefs, including Philippe Rochat and Fredy Girardet. Jérôme moved to the United States in 1999, worked at the famed Bernardus Lodge under the guidance of Chef Cal Stamenov and eventually took a position as Executive Chef at the Stonepine Estate Resort in Carmel Valley, California. In 2003 Jérôme came back to work for Mr Pon / Bernardus, working at what became a favorite among Carmel Valley locals, Will's Fargo restaurant, as the Chef and Manager.

During his time in the United States Jérôme fell in love with Carmel Valley, met his wife Jessica, and they had two daughters, Layla and Anaïs. In 2016, in search of a way to spend more time together as a family, Jérôme and Jessica purchased their local neighborhood market. Jerome’s Carmel Valley Market offers a curated selection of food and great selection of wine, complete with butcher and deli, and restaurant-quality prepared foods-to-go. Jerome’s Catering offers a personalized experience, where Jérôme draws from over 30 years of service to bring to life each client’s culinary vision.