Jérôme Baxas was born and raised in France. He became a chef at the age of 24 in one of the most beautiful golf courses on the French Côte d'Azur, le Royal Mougins. He then taught for 3 years at the Ritz Escoffier School in Paris.
Jérôme moved to Switzerland in 2006 where he ran his own cookery school in Vevey for 6 years. He continued his teaching circuit at Glion Institute of Higher Education as Academic Chef for 5 years.
Jérôme joined Surval in 2021 as Kitchen Chef Instructor.
He enjoys cooking, playing music and painting.