Currently ~

Born in the ever charismatic France, Jerome Vidal was welcomed into a family already rich with culinary passion. After moving to New York City, Jerome’s father, a learned and talented chef, encouraged his son’s interest in the world of pastry, forever infusing within him an enthusiasm for the art that continues today. After over 20 years as a professional in the food/pastry industry as a chef, food service consultant and sales professional, Jerome came to Albert Uster Imports in April of 1999 to assume the position of N.Y. sales representative. Beginning with a region at a quarter of a million dollars, he altered the course of his destiny by quadrupling his territory. After a well-deserved promotion in January of 2007, he now holds the illustrious title of East Coast Regional Manager, overseeing 11 states on the East coast. The position is a natural fit for Jerome, allowing him to combine his vast professional experience with his outstanding sales skills.

Professional History ~

Jerome graduated from New York City Technical College in Brooklyn, New York with an Associated degree in Hotel and Restaurant Management. After attaining the Vatel Club Medal for Outstanding Culinary Achievement, he embarked on an exciting culinary profession that has not only enriched his life, but those fortunate enough to have worked with him. He gained valuable experience as an apprentice at Bonte’s Bakery in New York, but the allure and romance of pursuing pastry in France beckoned to him.

Going back to the country of his birth, Jerome formally began his vocation at the famous Stagiaire Maison du Chocolat. There, he studied the fine intricacies of chocolate fabrication and pastry preparation. He later graced the kitchens of the Hotel de France and The Auberge de la Belle Gasconne, where he mastered Foie Gras training, and continued honing his fine pastry skills. After staying in charming France for nearly four years, he brought his experiences and his pastry fervor back to the states.

Once again doing what he loved, he accepted the position of Pastry Cook for The Sheraton Center Hotel in New York, NY. There, his imagination took flight as he researched and prepared exceptional desserts that were enjoyed in all of the hotel’s main dining rooms.

Now an accomplished and successful pastry chef in his own right, Jerome was recruited as Executive Pastry Chef for the Halcyon, Rihga Royal Hotel in New York, NY. The Rihga Royal Hotel is known for its sophisticated style with modern nuances, making it a perfect atmosphere for innovation and originality. In his new position, Jerome oversaw a professional staff with responsibility for hiring, training, recipe development and presentation, new and special menus, pricing, and budget management. He also managed an operating budget of $15 million, including purchasing, inventory and salaries, in addition to being head of dessert innovations and preparations.

After six years at the Rihga Royal, Jerome was again ready for a change. Fresh with the knowledge of inner operations and upper management, and seasoned with a rich history of experience in and out of the kitchen, he went forth to work at Bayards in New York. There, organized and implemented the start-up of a pastry department; including staffing, recipe development, layout, and staff training.

The last 8 years with Albert Uster Imports have been filled with many challenges and joys, and Jerome anticipates continued success in his current position.