Vincent Guerithault, chef/owner of Vincent on Camelback, is considered by many to be Phoenix’s culinary prize. For nearly 30 years, Vincent has been combining his expertise in classic French cooking with Southwestern ingredients to create a unique blend of flavors that has become his signature. His style is constantly evolving. Recently he’s brought more of a Provençal flair to his menu, reaching deeper into his French roots. Critics note that his food is always “intriguing and inspiring.” Patrons say it’s sumptuous.
Vincent’s love for cooking began in his youth in France, where he worked at L’Oustau de Baumaniere in Les Baux de Provence, and Maxim’s and Fauchon in Paris. He came to the U.S. in 1976 to be sous-chef at Chicago’s Le Français, and within 10 years opened his own restaurant here that helped put Phoenix on the culinary map.
Vincent was the first chef ever to receive a Citation of Excellence from the International Food & Wine Society. He has enjoyed countless commendations, including the James Beard award as “America’s Best Chef: Southwest” and the prestigious Chevalier de L’Ordre du Merite Agricole on behalf of the Republic of France. For more than a decade, Zagat has ranked his restaurant “most popular” and “best in area” and Mobil Travel Guide has awarded it four stars. Gourmet magazine, Conde Nast Traveler and Travel & Leisure all have lauded Vincent and his restaurant for his tempting food and attentive service. In 2003, Vincent’s on Camelback was placed 24th on the World’s Top 50 Restaurants by British based Restaurant Magazine.