A Table Worth Coming Back To: Chef Vincent Guerithault on Four Decades of Passion, Family and French Cooking in Arizona

40 Years of

Vincent on Camelback —

A Conversation with

Chef Vincent Guerithault

An exclusive interview by the French-American Chamber of Commerce, Rocky Mountain Chapter | June 2026

For four decades, 'Vincent on Camelback' has been a quiet landmark of excellence in

Arizona's culinary landscape.

Founded by Chef Vincent Guerithault, whose journey began in the South of France and led him across continents, the restaurant has become synonymous with integrity, craftsmanship and heartfelt hospitality.

From his classical French training to his innovative fusion of French technique and Southwestern inspiration, Chef Vincent has built far more than a restaurant - he has created a place of connection, consistency, and enduring passion.

As 'Vincent on Camelback' celebrates its 40th anniversary, we are honored to share

the story behind a chef, a family and a legacy that has stood the test of time.

Chef Vincent, could you take us back to the very beginning - what drew you to the USA

and specifically to Arizona? What did you see here that others perhaps didn't at the

time?

I started cooking very young, at 16, in the south of France.

After working in Provence, Paris and completing my military service in the French Navy, I came to the U.S. in 1976 for what I thought would be just one year.

At the time, I didn't speak any English.

I worked near Chicago, mostly in a French-speaking environment but after a few winters, I knew I needed a change.

Arizona offered opportunity, growth and completely new energy.

When I arrived in Scottsdale, I immediately felt it was the right place to build something of my own. It was also here that I met my wife, who is Arizona-born and together we began building both our life and our future.

What inspired you to open Vincent on Camelback, and what was your original vision?

Honestly, I didn't really know what I was doing at first.

I had never owned a restaurant before - I only knew how to cook and how to work hard.

My wife and I wanted a small, personal place where we could welcome guests the same way we would welcome people into our home.

That was the vision: simple, intimate and honest.

And that is exactly what we set out to build.

What do you remember most vividly from your first year in business - the challenges,

the risks, the excitement?

Every day was new.

New guests, new challenges, new problems to solve.

Running a restaurant is not just cooking - there are lights to fix, alarms that go off at 3 a.m., things no one prepares you for. But it was exciting. You learn very quickly that it is your responsibility and that every single detail matters.

Was there a turning point - a moment when you knew the restaurant would truly

succeed?

We opened in January, which helped because it is the start of the season in Arizona. We were

busy right away and we saved every dollar because we knew summer would be slow. There

wasn't one single moment but when you see guests coming back, when the dining room is full

and when people trust you, you realize you are doing something right.

Your food is known for blending French techniques with Southwestern influences. How

did that fusion come to life?

I was trained classically in French cuisine but in Arizona I worked alongside Mexican chefs

and learned from them. When we opened Vincent on Camelback, we combined French

techniques with Southwestern ingredients and ideas. It gave us freedom and creativity. It

wasn't traditional French and it wasn't Mexican, it was something new and unique.

Over 40 years, how has your cuisine evolved and how have you balanced staying true

to your roots while adapting to changing tastes?

Some dishes have been on the menu since day one and there is no reason to change them.

At the same time, we constantly add new ideas. We stay creative but we don't chase trends.

We focus on what we love and what we do well - quiet, intimate dining with thoughtful food.

What has kept you passionate and committed through four decades in such a

demanding industry?

You have to love what you do. Passion doesn't mean it is always fun, it means you keep going

even when it is hard. If you want to succeed at anything, you must commit fully. Cooking is all

I know and I still enjoy it. If you don't enjoy what you are doing, you won't last.

How has working as a family shaped the business?

This has always been a family business. My wife and I built it together and our children grew

up in the restaurant. They learned that running a business is more than cooking, it is

responsibility, discipline and long hours. They all help in different ways and that is one of the

reasons we have lasted 40 years.

How has the Phoenix community shaped "Vincent on Camelback" and what does this

40th anniversary mean to you personally?

The community has been incredibly supportive.

Many guests have been coming for decades.

They celebrated birthdays, weddings, anniversaries here.

That connection is very meaningful.

This restaurant grew with Phoenix.

What advice would you give to young chefs who dream of opening their own

restaurant?

Be prepared to work very hard. Understand that many things will go wrong and you must deal

with them. Passion is important but awareness is just as important. If you are not afraid of long

hours, challenges and responsibility, then go for it.

Are there any unforgettable guests or stories that have stayed with you over the years?

We have served presidents, movie stars and Formula 1 drivers during the Grand Prix years.

But we always treated them like any other guest. We respected their privacy. For us, what

mattered was giving them a great experience, not the fame.

The only thing we might've asked is to take pictures with them at the end of the meal.

You also offer cooking classes - why was that important to introduce?

We wanted to do something different. Cooking classes allow guests to be hands-on, to learn,

to have fun. It is a great way to connect with people beyond the dining room - with corporate

groups, friends and loyal guests.

As you celebrate 40 years, what does this milestone mean to you personally?

It went by very fast. When I look back, I realize how lucky we were but also how hard we

worked. Today, it is harder to open a restaurant than it was 40 years ago.

This anniversary is a moment of gratitude - for our family, our team and our guests.

What legacy "Vincent on Camelback" will continue to carry into the future?

We want to continue doing what we love for as long as we can. The future of "Vincent on

Camelback" is very much about continuity, staying true to who we are, trusting our people and

preserving the intimacy and sincerity our guests value. Our sons are involved in the business

and understand that this restaurant is about discipline, consistency and respect for the craft.

We take it one week at a time, focusing on doing things the right way and that is how we have

lasted 40 years and how we plan to move forward.

We extend our warmest congratulations to Chef Vincent Guerithault and the entire "Vincent

on Camelback" family on this remarkable 40-year milestone. This anniversary is a true

testament to vision, resilience and an unwavering dedication to excellence. The RMFACC AZ

is incredibly proud to count Chef Vincent and "Vincent on Camelback" as valued members of

our community - true emblems of French savoir-faire and entrepreneurship.

Chef Vincent, your journey continues to inspire generations of chefs, business owners and guests alike.

We celebrate not only what you have built over the past four decades but also the legacy you

continue to carry forward with humility, passion and heart.

French-American Chamber of Commerce, Rocky Mountain Chapter | www.rmfacc.org