Vincent's On Camelback

As he learned about ingredients that were new to him like chile peppers, corn, cilantro, masa and jicama he was able to produce a hybrid cuisine based on the most exacting French techniques. He presented plates with color and design. During that period many chefs hopped on the southwestern bandwagon that was beginning to gather speed, but none possessed the training or discipline of Vincent, who was able to apply a lifetime of French technique and craft to each ingredient, recipe and presentation. By careful thought and constant attention to detail, Vincent created an entirely new cuisine. Southwestern cookery had been developing along the lines of a marriage between California novelties and traditional concepts of Mexican food, but it was Vincent who focused his cooking to absorb the flavors of the Southwest into a refined, sublimated cuisine that no one else in America had really attempted before.       In January of 1986 Vincent opened his own restaurant, Vincent on Camelback, which is still at its original location at 3930 East Camelback Road. Over the years he has expanded his business to include a very successful catering operation, the popular outdoor Saturday market held from October to May in his parking lot, Vincent Market Bistro, located adjacent to Vincent’s Restaurant, Vincent Van Go, a corporate delivery service catering to local businesses in the Phoenix area, and most recently, Bleu, the "happy hour" lounge/bar located inside Vincent's.