Chef's Circle - Chef de Cuisine Jérôme Viel
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 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 and eventually took a position as Executive Chef at the Stonepine Estate Resort in Carmel Valley, California. He now works at Will's Fargo Dining House and Saloon, also in Carmel Valley, as the Chef de Cuisine under Executive Chef Cal Stamenov.
Chef's Recipe
Roasted Rack of Lamb with California Wild Rice
Exotic spices and fresh herbs pair beautifully with this California Wild Rice and lamb dish
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Nutritional Values
Comparative Nutritional
Values of Wild Rice
Wild Rice is a very valuable food from a nutritional point of view. It is an excellent source of protein and these proteins are of a particular importance for our diet, as they contain all eight essential amino acids.
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