Chef Jerome Viel


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 in Beaulieu-sur-Mer, 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 working with Roland Pierroz, where he had the privilege of working alongside some of that country’s most popular chefs, including Philippe Rochat, Gerard Rabaey, Adolf Blokberger, Martial Braendle, and Fredy Girardet. Jérôme moved to the United States in 1999, worked at the famed Bernardus Lodge and eventually took a position as Executive Chef at the Stonepine Estate Resort in Carmel Valley, California. In 2003 Jerome began working at what has become a favorite among Carmel Valley locals, Will’s Fargo Dining House and Saloon, as the Chef de Cuisine under Executive Chef Cal Stamenov, where he stayed for more than 12 years.

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 grocery store.  Jerome’s Carmel Valley Market offers a curated selection of food and wine, complete with butcher and deli, and will soon offer restaurant quality prepared foods to go. Jerome’s Catering offers a personalized experience, where Jérôme draws from over 25 years of experience to bring to life each client’s culinary vision.