Vincent Guerithault

Chef

One of the first modern Southwestern chefs, Guerithault has put Phoenix on the culinary map with his eponymous restaurant. Author of Vincent’s Cookbook, he has won the 1993 James Beard Award as Best Chef: Southwest and been featured in The New York TimesLos Angeles Times, Gourmet, Bon Appetit, Travel and Leisure and on the cover of Moneymagazine. Classically trained in his native France, he combines his sophisticated kitchen skills with regional ingredients to create unique Southwestern dishes.

Update:  Still going strong in 2011, Vincent also has opened Vincent Market Bistro, Vincent’s Van Go, and operates the Camelback Market in Phoenix.

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