EXPERIENCE

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REJOINING CHEF GRAHAM ELLIOT AS EXECUTIVE CHEF AT HIS FLAGSHIP RESTAURANT, VINCENT TOOK ON SEVERAL TASKS: RAN A KITCHEN ON RESTAURANT ROW, ASSISTED WITH COOKBOOKS, WORKED FOOD AND WINE EVENTS ACROSS THE COUNTRY, SERVED AS A GUEST JUDGE ON "MASTER CHEF," AND WORKED THE VIP EVENTS AND FOOD TENTS FOR LOLLAPALOOZA.

AT SCHWA, THERE IS NO FRONT-OF-HOUSE STAFF. THE CHEFS WORK ALL ASPECTS OF THE RESTAURANT; TAKING RESERVATIONS, MANAGING THE DINING ROOM, AND SERVING AND DESCRIBING WINE AND FOOD. VINCENT BECAME THE CHEF DE CUISINE UNDER MICHAEL CARLSON AND WORKED WITH A SMALL GROUP TO MAINTAIN MICHELIN STATUS IN ONE OF THE MOST UNIQUE AND INTIMATE RESTAURANTS IN CHICAGO.

 

 

UPON MOVING BACK TO CHICAGO WHERE VINCENT GOT HIS START, A JOB OFFER WAS MADE FROM ALINEA, UNDER CHEF GRANT ACHATZ. AT THE TIME, ALINEA WAS NAMED THE BEST RESTAURANT IN AMERICA ON "WORLD'S 50 BEST LIST" AND WAS NUMBER SIX IN THE WORLD. IN A KITCHEN WITH THE HIGHEST EXPECTATIONS OF CUISINE AND PRESENTATION, HE PREPARED THE PASTRY COURSES AS WELL AS THE FAMOUS FINAL COURSE CHOCOLATE DESSERT, PLATED BY THE CHEFS, TABLESIDE.

 

 

AT DRESSLER VINCENT JOINED CHEF POLO DOBKIN TO ATTAIN AND KEEP A MICHELIN STAR, ONE OF THE FIRST RESTAURANTS IN BROOKLYN TO ACHIEVE THIS RATING. OVER THE NEXT TWO YEARS VINCENT BECAME THE CHEF TOURNANT, WORKING EVERY STATION  AND RUNNING THE KITCHEN AS NEEDED. THE RESTAURANT EXPERIENCED NO TURNOVER OF STAFF, A REMARKABLE FEAT OF MANAGEMENT AND A BUSY, PROFITABLE RESTAURANT.

EAGER TO LEARN MORE OF ITALIAN TECHNIQUE AND INGREDIENTS, VINCENT JOINED CHEF MARIO BATALI AND CHEF MARK LADNER.  WHILE THERE, VINCENT, AS CHEF DE PARTIE OF THE MEAT STATION, WAS RESPONSIBLE FOR ALL MEAT BUTCHERY AND SAUCE WORK FOR BOTH LUNCH AND DINNER SERVICES. HE ALSO ASSISTED WITH BANQUET PRODUCTION AND WORKED THE PASTA PRODUCTION AND SERVICE. DURING THIS TIME, DEL POSTO EARNED FOUR STARS FROM THE NEW YORK TIMES, AND TWO MICHELIN STARS

 

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ALAIN DUCASSE AT THE ESSEX HOUSE WAS THE EPITOME OF  LUXURY DINING. FROM INGREDIENTS TO SERVICE WARE, NO EXPENSE WAS SPARED! IN THIS KITCHEN, VINCENT BECAME THE CHEF DE PARTIE OF BOTH "GARDE MANGER" (COLD DISHES), AND "POISSONNIER' (FISH). THE TEAM GAINED THREE MICHELIN STARS- THE HIGHEST RATING!

 

 

UPON READING "LETTERS TO A YOUNG CHEF.." VINCENT WENT TO NEW YORK TO VISIT A FRIEND AND TRY OUT UNDER CHEF DANIEL BOULUD. AFTER A TRIAL DAY IN THE KITCHEN, HE WAS OFFERED A JOB IN THE CATERING KITCHEN. "FEAST AND FETE" BROUGHT THE SERVICE AND EXPERIENCE OF THE RESTAURANT TO VENUES ACROSS MANHATTAN, THE HAMPTON'S AND BEYOND. AFTER A COUPLE MONTHS, VINCENT MOVED UP TO BECOME A CHEF DE ROTISSEUR IN THEIR MAIN RESTAURANT AND AS PART OF A TEAM ACHIEVED AND MAINTAINED TWO MICHELIN STARS.

 

 

VINCENT BEGAN HIS CAREER AS A BREAKFAST COOK, AND WORKED HIS WAY UP TO EARN FOUR STARS FROM THE CHICAGO TRIBUNE WITH GRAHAM ELLIOT AT AVENUES. THE HOTEL WON BEST HOTEL IN NORTH AMERICA AND FIVE STAR FIVE DIAMOND AWARDS EVERY YEAR DURING TENURE.