Legendary Phoenix restaurant celebrates 40 years of serving the Valley

In 1976, Vincent Guerithault left his native France for a job in Chicago. As he left, the young chef told his parents that he’d be back soon. 

Fifty years later, he is celebrating the 40^th anniversary of his iconic Phoenix restaurant, Vincent on Camelback. 

“Forty years later, we are still here,” Guerithault says. “It goes by pretty fast.”

As a boy growing up in France, Guerithault developed a love for cooking, starting by helping his mother in the kitchen. He later worked in restaurants across France and then moved to the Chicago area. After three years and too much snow, Guerithault decided to move west. 

He helped open a restaurant in North Scottsdale which served French and Mexican food and was later split into two restaurants. He was the chef at the French half of the restaurant, which was called Vincent, until 1984, and opened Vincent on Camelback in 1986.

Inspired by his experience with Mexican cuisine, Guerithault decided to put a spin on French food at his new restaurant. 

“When we opened, we wanted to incorporate something different into French cuisine using Southwestern ingredients like herbs and peppers with French techniques. This allows us to be creative and have fun,” says Guerithault, a James Beard Award winner and member of the Arizona Culinary Hall of Fame.

Guerithault’s unique blend of flavors and techniques has remained popular for four decades, with longtime menu favorites like a smoked salmon quesadilla, lobster chimichanga, duck tamales and rack of lamb with spicy bell pepper jelly instead of the traditional mint. The menu also features French classics like foie gras and duck confit.

In his four decades in the Valley, Vincent has developed relationships with several local chefs and has been a mentor to many. 

“Vincent is the one who brought real French-trained excellence to the Valley, then broke the rules by blending it with Southwestern flavors,” says fellow Arizona restaurateur and culinary icon Mark Tarbell, who has known Guerithault since he opened Vincent on Camelback.

Over the years, Guerithault has trained many chefs, including Michael Rusconi of Rusconi’s American Kitchen in Phoenix. 

“Chef Vincent is a true master of his craft and always driven to make his food and team stronger,” Rusconi says. “My restaurant is a success in large part because I witnessed the masterful way he interacted with his guests in one of Phoenix’s first true chef-driven exhibition kitchens.”

Through a changing restaurant landscape, economic downturns and the pandemic, Vincent on Camelback has been able to survive and thrive by creating a special experience that has attracted a loyal customer base. Diners appreciate the attentive service, authentic French cuisine with a Southwestern spin and getting to know Vincent and his wife Leevon as a consistent presence in the restaurant. The restaurant offers a traditional and quiet ambiance with white tablecloths, velvet banquettes and European-inspired art covering the walls.  

And while it maintains many of its longstanding traditions, the restaurant has evolved over the years, adding banquet space and opening the more casual Vincent Market Bistro adjacent to the restaurant. 

“With the seasonality of the market, we are used to managing through downturns and changes,” Guerithault says. “It’s wonderful to see so many new resorts, restaurants and talented chefs in the Valley. While resort restaurants and steakhouses are great, our customers appreciate the intimate experience we offer. People come here because we know them and they know us.”

Guerithault met his wife at a catering event in 1985, the year before the restaurant opened. Over the years, the restaurant has remained a true family business. The couple has three sons, the youngest of whom is currently a chef at the restaurant.     

“My sons grew up in the kitchen,” Guerithault says. “I tell them and show them that they have to be passionate and work hard to be successful in whatever they want to do in life.”

Guerithault’s customers and fellow chefs are lauding the restaurant’s impressive milestone.  

“Forty years in this business takes talent, discipline and an unreasonable amount of heart,” Tarbell says. “Vincent on Camelback isn’t just a restaurant. It’s a legend.”

Vincent on Camelback

3930 E. Camelback Road