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 Baumanière 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
Barry Goldwater with Vincent
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