Portrait of Marc Vidal
i. Biography
Marc Vidal has served as executive chef of Boqueria in New York City since 2010. That appointment is the defining post in a career centered on formal training in Barcelona and Authentic Spanish cuisine.
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The Climb
Marc Vidal trained at Escola de Restauracio i Hostelatge de Barcelona. Today, Marc is executive chef of Boqueria (since 2010).
Today
Since 2010, Vidal has served as executive chef for Boqueria restaurants in New York City. The role reflects a career built on formal training and kitchen leadership.
Career - Executive chef — Boqueria, New York City and Washington, D.C. (2010–present) - Worked in family restaurant — Family's restaurant, Barcelona - Intern — Can Gaig, Barcelona - Worked — Maison de la Catalogne, Paris - Pastry chef — Windsor restaurant, Barcelona - Worked — elBulli - Worked — L'Arpège - Worked — Restaurant Alain Ducasse - Worked — Restaurant Ot, Barcelona (from 2002) Education: Escola de Restauracio i Hostelatge de Barcelona
Signature
Marc's signature dishes include Turrón and Raya a la Plancha.
Recognition
His specialty is Authentic Spanish cuisine.
FAQ What is Marc Vidal's current role? As of 2026, Marc Vidal is Executive Chef. Where did Marc Vidal train or study? Marc Vidal trained at Escola de Restauracio i Hostelatge de Barcelona. What is Marc Vidal known for? Authentic Spanish cuisine.
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