Vincent Guerithault is the Chef & Owner of Vincent on Camelback Restaurant. It’s Chef Vincent’s unique blend of classic French recipes with Southwestern ingredients that makes patrons and critics rave. Learn more about Vincent Guerithault…
Hometown: Phoenix
First job: I started my career 50 years ago at the age of 16 in Les Baux, France at the Michelin starred restaurant l’Oustau de Baumanière. In France you are allowed to bring dogs into fine dining restaurants and one of my first jobs was to make the plates for the dogs.
Favorite AZ restaurant: I can’t say I have a favorite Arizona restaurant because I seldom get out of my own restaurant to try new places. Some places we like to go when we do go out are Tarbell’s, Nobuo at Teeter House, Bianco’s Pizza, Barrio Café
Person who has impacted your life the most: Probably Wolfgang Puck who gave me advice before I opened my own restaurant. He told me not to be afraid to take a chance and to do something different that people were not familiar with. When we opened with our French/Southwest menu it was popular from the beginning.
Your biggest accomplishment in your eyes: My marriage of 31 years and our 3 sons (29, 25 and 23). And the fact that our restaurant is a family owned business that we have all been involved in without any outside financial backing or support. We grew from a smaller restaurant to add our Market Bistro, our seasonal outdoor market and full service catering.
The biggest obstacle you have overcome: Each day I look at the challenges that lie ahead.
Someone who inspires you: My parents. My father passed away in 2014 but my mother is still alive at 94. They instilled in me the work ethic I have that has allowed me to be successful in my life and were always there to support me no matter what.
Favorite quote: Never, Never, Never Give Up
Advice to someone pursuing a career path in what you do: Be prepared to work hard, don’t take shortcuts, be honest and treat people with respect.
What you think makes someone fabulous: Demonstrating ethics in all they do.
