Jerome moved over seas to the United States in 1990 to attend the Culinary Institute. He then furthered his studies at the International School of Hospitality in Miami, Florida. After graduating, Jerome was positioned to oversee Les Chefs de France, the traditional French Restaurant in France’s pavilion at Walt Disney World’s Epcot Center in Orlando, Florida. Jerome successfully managed this restaurant for many years, later to become the President of his own company, JBI LLC, which now operates two restaurants serving over a thousand covers per day, a bakery and two specialty carts. In 2012, Jerome is developing 3 new concepts with a new extensive bakery, a unique ice cream parlor and a new high-end restaurant in that same location in Epcot’s World Showcase.
Along with Chefs Thomas Keller and Daniel Boulud, Jerome is on the board of directors of the Bocuse d’Or USA. Together they are active in raising awareness for the non-profit organization that selects the U.S. candidate that will later be supported in competing in the international finals of the Bocuse d’Or in Lyon, France.
In January, 2010, Jerome was appointed the new president of the SIRHA, one of the biggest professional food trade shows in the world with 2200 exhibitors attracting over 160,000 visitors. In addition, the show is the host of the World Pastry Cup as well as the Bocuse d’Or world finals.
Jerome currently resides in Orlando, Florida with his wife Robin and his 6-year-old son, Paul, named after his Grandfather.
In addition to his career and involvement in these organizations, Jerome is very passionate for high adrenaline sports such as paragliding, water skiing and racing cars. He was ranked among the top water skiers in the world and just recently won the 2011 Championship of the Ferrari Club Racing Association while racing a F430 Ferrari Challenge car.