The Arizona Republic takes a look at the career of Vincent Guerithault, whose restaurant, Vincent on Camelback, is celebrating its 25th anniversary this year.
Guerithault, winner of the James Beard Award for Best Chef Southwest in 1993 and a finalist for outstanding restaurant this year, was a pioneer in melding French cooking and Southwest ingredients.
Says Bradford Thompson, who worked for Guerithault before winning a Beard Award of his own in 2006, recalls:
The first time I had that duck tamale, it was genius.
Vincent on Camelback celebrating 25 years [AZ Central]
