While studying at the hotel school, he began his career at the Serge Bruyère restaurant in 1998. He then continued his career at the Laurie Raphaël for 6 years where he developed a real flame for gastronomy. He held all the positions there until he was deputy chef for 2 years.

In 2005, he experimented with a completely different style of catering by working for the Italians, where he discovered a powerful business model based on passion and performance.

He also completed internships in France in starred restaurants, training on nutrition, experiences in butchery, various seminars in the United States and a one-year stint at the hotel school as a teacher where he became aware of the importance of realizing your vision in your own restaurant.

Above all, Vincent is a passionate chef.

In the catering industry, we know him well; a human-oriented operational style and a sense of effective organization. Unifying and drawing its strength from the pride of a job well done, its regularity and its direct pedagogical approach are at the origin of its reputation.

It was during his travels for Bouffe en cavale , a series he co-hosted with Norman Helms for seven seasons on Évasion, that Vincent discovered a passion for BBQ culture and the smokehouse . This is how in December 2015, he opened the restaurant Chez Biceps BBQ