Vincent Guerithault

Vincent Guerithault, chef and owner of Vincent Guerithault on Camelback, is considered by many to be Phoenix's culinary prize. For almost 40 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, and critics note that his food is always “intriguing and inspiring.”

Guerithault'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.

Guerithault 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" in 1993, and received the prestigious Chevalier de l'Ordre du Mérite Agricole in 1995 on behalf of the Republic of France. In 2018, he was promoted from Chevalier to Officier de l’Ordre du Mérite Agricole by the Republic of France. In 2009, Guerithault was a James Beard semi-finalist for Outstanding Chef, and in 2010, 2011, 2012, and 2013, Vincent Guerithault on Camelback was a semi-finalist in the Outstanding Restaurant category. 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.

Bon Appétit magazine, Condé Nast Traveler, and Travel Holiday have all lauded Guerithault and his restaurant for his tempting food and attentive service. In 2003, Vincent on Camelback was placed 24th on the World’s Top 50 Restaurants list by British-based Restaurant Magazine. Vincent on Camelback has been ranked #1 since 2010 for Southwest/Eclectic Restaurant by Ranking Arizona Magazine, and in April 2011, the restaurant was inducted into the Arizona Culinary Hall of Fame for Outstanding Establishment. Vincent on Camelback has received the Best of Award of Excellence by Wine Spectator since 1997 for its wine list.

Guerithault teamed with Esquire's food and wine critic, John Mariani, to write "Vincent's Cookbook," cited as 'user friendly' by The New York Times and 'packed with easy-to-create recipes' according to the San Francisco Chronicle. He also served on the Board of Directors of the New England Culinary Institute in the early 1990s with John Mariani, Chef Mark Miller, and Chef Patrick O’Connell.

Meanwhile, Guerithault and his culinary expertise have received rave reviews from critics across the country, including The New York Times, L.A. Times, Gourmet, Bon Appétit, Travel & Leisure, G.Q., Family Circle, and The Arizona Republic. He has been featured on the cover of Money magazine and appeared on The Today Show and Regis & Kathy Lee.

Guerithault's talents go well beyond his restaurant doors. He has created a very successful full-service catering business that can handle groups from 5 to 1,000. For 30 years, he hosted the popular Camelback Market every Saturday from mid-October through April in his parking lot, featuring the freshest produce, cooked-to-order crêpes and pastas, breads, cheese, pizzas, and much more. In the fall of 2003, he opened Vincent Market Bistro, adjacent to Vincent’s Restaurant.

But Guerithault's restaurant is his focus, and it shows. While many restaurants in Phoenix have opened and closed or changed locations over the last three decades, Vincent on Camelback has consistently set the standard for great food in Phoenix, if not the entire Desert Southwest. His award-winning wine list has become one of the region's best. His food is extraordinary, service is some of the finest in Phoenix, and his restaurant has a timeless charm.