There's a reason why Vincent on Camelback has been a Phoenix favorite for over 30 years.
Consistently wonderful meals, a multiple-award winning wine list, and unparalleled attentive service. Critics say our food is "always intriguing and inspiring." We say it's Chef Vincent's unique blend of classic French recipes with Southwestern ingredients that makes patrons and critics rave. Come see why we've enjoyed their enduring applause.
Our wine list features over 500 individual selections. We're proud to have been awarded Wine Spectator's Best of Award of Excellence every year since 1997.
Wine Steward: Howard ButtrickView Wine List
Join Vincent at the following dates and times for a live cooking class over Zoom! Learn how to make some of Vincent's classics and ask questions to Vincent directly. We'll send you a list of ingredients needed so you can follow along at home, or if you prefer, sit back with a glass of wine and watch. Each class is capped at 8 seats and will last for about an hour. $39 per seat.
Sunday, September 13th, 4pm MST — Smoked Salmon Quesadillas
Sunday, September 20th, 4pm MST — Flourless Chocolate Tart & Chocolate Mousse
Sunday, September 27th, 2pm & 4pm MST — Gratin Dauphinois
Sunday, October 4th, 2pm & 4pm MST — Soufflés
Check back for more classes!
Treat your group to Phoenix's finest!
Nationally acclaimed for extraordinary food and fine wines, Vincent's on Camelback can accommodate private groups and gatherings from 12 to 120 in one of our several private dining rooms. Let Vincent's plan your entire special event from individualized menus to creative centerpieces to special giveaways.View Banquet Menu
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Considered by many to be Phoenix's culinary prize, Vincent has been combining his expertise in classic French cooking with Southwestern ingredients for over 30 years. Vincent's love for cooking began in his youth in France, where he worked at L'Oustau de Baumanière 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.
Vincent gained national acclaim at his first restaurant (which he did not own) in Pinnacle Peak, Arizona. In the early 1980's, then food editor of The New York Times, Craig Claiborne wrote, "If one may judge a restaurant on the basis of one visit but in the company of five other guests each of whom ordered a variety of dishes, I would declare Vincent's to be exceptional." In those early days, Vincent's food was nothing like his style of cooking is today. His early years reflected his background in classically prepared French haute cuisine. After Vincent moved to Phoenix, he began to see the possibilities of cooking with the cornucopia of southwestern ingredients.
As he learned about ingredients that were new to him like chile peppers, corn, cilantro, and masa, he was able to produce a hybrid cuisine based on the most exacting French techniques. 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 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 attempted before. In January of 1986, Vincent opened his own restaurant, Vincent on Camelback, which is still at its original location in Phoenix.
Vincent 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" and in 2018 was elevated to the very prestigious rank of Officier in the National Order of Agricultural Merit — L'Ordre du Mérite Agricole on behalf of the Republic of France. 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. Gourmet magazine, Conde Nast Traveler and Travel & Leisure all have lauded Vincent and his restaurant for his tempting food and attentive service. In 2003, Vincent's on Camelback was placed 24th on the World's Top 50 Restaurants by British based Restaurant Magazine.
James Beard Foundation
America's Best Chef: Southwest — 1993
Semi-Finalist for Outstanding Restaurant — 2013, 2012, 2011, 2010
Semi-Finalist for Outstanding Chef — 2009, 2008
Semi-Finalist for Outstanding Service — 2000
Restaurant Magazine, London
24th Best Restaurant in the World — 2003
Republic of France
Officier de L'Ordre du Mérite Agricole — 2018
Chevalier de L'Ordre du Mérite Agricole — 1994
Arizona Culinary Hall of Fame
Inducted — 1992
Outstanding Establishment — 2011
Best Arizona Restaurant: Southwestern/Eclectic — Since 2009
May 14, 2019•AZ BIG MEDIA
May 5, 2019•AZ BIG MEDIA
February 12, 2019•PHOENIX NEW TIMES
October 11, 2019•AZ BIG MEDIA
September 27, 2018•AZCENTRAL.COM
September 25, 2018•AZCENTRAL.COM
3930 East Camelback Road
Phoenix, AZ 85018
© 1986-2020. Vincent on Camelback. All Rights Reserved.
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