Jérôme VINCENT

Chef : 1 restaurant Jérôme Vincent, master restaurateur, champions entirely homemade cuisine at his Pourquoi Pas restaurant in Pontarlier, Doubs.

Presentation

"I couldn't see myself doing any other job than cooking," says Jérôme Vincent.Convinced of this from an early age, he enrolled at the Angoulême hotel school, graduating with a BEP, CAP and professional baccalaureate. From 1999 onwards, he embarked on a professional journey that took him to the four corners of France, until 2002, when he met Julie, his future wife and business partner, in Chamonix. Together, they decided to venture to England to perfect their English. On their return to France in 2004, the chef joined the team at Château de Valmer, in the Gulf of Saint-Tropez.

After a year, with a passion for English-speaking countries, he set off to explore Scotland, settling in Inverness to join the kitchens of the Glenmoriston Townhouse Hotel. In 2005, the couple crossed the Atlantic Ocean to land in North Carolina. For just over a year, Jérôme Vincent distilled his know-how at The Fearrington House Hotel. "In the end, during my years abroad, I mainly worked in establishments focusing on French gastronomy, which in itself isn't a bad thing.It gave me the opportunity to perfect my skills. "

In 2007, Jérôme Vincent returned to Europe, more precisely to the InterContinental in Geneva, where he progressed from chef de partie to sous-chef banquets in 2020." In the last few months, I was working alongside MOF Franck Ferigutti, and I was beginning to crave freedom. "

To become a chef, Jérôme Vincent, with Julie's support, decided to set up his own restaurant, Pourquoi Pas, in Pontarlier (Doubs )."That way, I got closer to my family. The choice of name was an obvious one. In Geneva, we were thinking about our future, and I'd done a bit of a tour of the InterContinental, so we said to ourselves: why not open a restaurant? " The idea quickly became a reality. They bought a restaurant and transformed it to their liking: modern and warm, in the image of the chef's cuisine, based on innovative combinations of flavors!Today, Jérôme Vincent is the proud recipient of his first Gault&Millau chef's hat and the title of Maître Restaurateur.

B.G.