Celebrating 50 Years of Vincent – Q&A with Vincent Guerithault

Whom do you credit with your entrée in the world of gourmet foods? What made you go into the culinary field?

The support of my parents and of my uncle, Gilles Guerithault, who opened the door of Baumaniére in Les Baux de Provence for me to begin my culinary career at the age of 16.

 

Where was your first job as a chef in the United States?

Le Français Restaurant in Wheeling, Illinois under Chef Jean Banchet.

 

How did you end up in Phoenix?

I had the opportunity to be an executive chef at a restaurant that was opening in Pinnacle Peak named Oaxaca. Vincent’s French Cuisine in Pinnacle Peak was created from that opportunity.

 

What are 3 of your favorite starters, main dishes and desserts?

Starters: Smoked Salmon Quesadilla, Duck Tamale, Lobster Chimichanga

Main: Elk Tenderloin with Cranberry Sauce, Rack of Lamb with Spicy Bell Pepper Jelly, Blue Corn Crusted Veal Sweetbreads with Red Wine Thyme Sauce

Desserts: White & Dark Chocolate Checkerboard Mousse Cake, Grand Marnier Soufflé, Fresh Peach Tart with Schnepf Farm Peaches

 

What makes Vincent on Camelback and Vincent’s Bistro such a draw for Phoenicians?

I think it’s consistency in what we do, creativity, a great staff and staying power of almost 34 years.

 

What are some highlights of your career?

My mentors who helped train me, and our many patrons who have turned into friends. Of course, the last 33 years would’ve looked a lot different if it weren’t for my wife and family.