Vincent is an expert on the confluence of two of the world's greatest food cultures: Southern France and Northwest Italy.
His appreciation for the cooking and agriculture of Tuscany and rural France combined with that expertise to shape his philosophy on cuisine and service.
He has the ability to bring bold flavors, sizzling sounds, and tantalizing aromas into the heart of your home . . .
And with the local flair of Los Angeles.
When my wife and I began living in one of LA's most peaceful canyon neighborhoods, everything we put on the table looked and tasted like home.
Farmers market breathed local life into cooking that tasted both Ligurian Italian and Provençal French. Memories of "The Borghesi" — the Tuscan side of my family — and their exquisite tables, flooded my memory.
Intoxicating jasmine and lemon blossom aromas wafted in from the terra cotta deck, and infinite inspiration felt both timeless and new.
It's only natural that I share some of our experiences with you and yours.
- Vincent
This very special style of food and its charming method of presentation will transform your kitchen day or night.
Whether your guests are close friends or VIPs, they will be enchanted by what you've curated.
There is no comparing such an experience to any other. Rooted in all things natural and authentic, such an event has long been a treasure for soulful cooks to arrange.
Yours will be no exception.
Vincent has been rooting around the heart of the home — the kitchen — since he was a tike.
Drawing influence from his time training in the culinary lineage of French master chef Jean Banchet, as well as time spent in his mother's soulful Italian kitchen, Vincent embarked on a colorful culinary journey that has proven to have no boundaries.
He has enjoyed many roles: executive chef, private chef for a Hollywood celebrity, wood-fire man at LA's best Italian restaurant, and boutique culinary business owner, to name a few.
Ever the people's culinarian, he can handle the grueling restaurant line, please old-world grandmothers with the country fare of their youth, and establish guerrilla food setups and pop-ups.
He has deeply explored the cuisines of old-world Liguria and Provence, as well as those of regional Italy and France, California, Mexico, Greece, Spain, and the Borghesi — restaurateurs on his mother's side of the family.
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