Meet Chef Vincent

Vincent Guiheneuf is a classically trained French chef, who has worked in fine dining restaurants in St. Tropez and Courchevel, France; Sydney, Australia; and more recently, Dublin, Ireland. Vincent’s experience and passion for food and teaching lead him to create, My French Chef and Bijoux Macarons. When Vincent’s not cooking, he enjoys teaching home cooks to how to make better meals with one-of-a-kind recipes, savvy resources, and professional know-how. His philosophy is, “The best food begins with the best ingredients.” 

Q & A

Who are you and where are you from?
I was born in Nantes, France to a family who loves eating and whose homegrown meals rival even the most dedicated of French households in both quality and length.

When did you start working in a kitchen?
I started cooking at a young age and have always been inspired by my mother’s love of cooking and gardening. My introduction to the world of professional culinary arts began at 16 years old when I started pursuing my first degree. I hold three Degrees in the culinary arts with a formal education of over 6 years.

Where does your inspiration come from when you are creating a dish?
My inspiration for a dish is both visceral and experiential. I listen to my intuition while drawing from my work, travel and life experiences. By drawing from my life experiences it ensures me that I create and prepare each dish with passion.

How would you describe your style of cooking?
My cooking style is Modern French, inspired by international ingredients.

What is your favorite food to cook?
Although I enjoy all types of food, my favorite is making macarons because it appeals to my attention to detail and passion for unique combinations. Making macarons is about precision, technique, and there are unlimited flavor combinations.

What is your favorite ingredient?
Butter! I use it as much as possible, as often as possible. It’s also the main ingredient in French cooking.

What is your advice to people who want to become a chef?
Trust your intuition and believe in yourself. Be tough because it’s both mental and physical work that is high pressure, long hours and labor intensive but if you’re following your passion, it’s worth it.

What is your ultimate food dream?
That one’s easy. It’s to experience a meal at Alain Ducasse’s restaurant, Le Louis XV, in Monaco.

Kind Words

I decided to make the chocolate lava cake for my birthday and I couldn’t wait to make it.  I was surprised at how quick and easy it was to make. This is my absolute favorite dessert! I’m officially playing in the big leagues.  Thank you, Chef Vincent!

-Stephanie Moustoifa, Nurse

I was captivated by the color of the panna cotta. It reminded me of my lilacs, so I decided to try it. This is officially my favorite desert. The flavors are incredible. The texture divine. It is a show stopping dessert. We were absolutely thrilled with your recipe from the first making and I wouldn’t hesitate for a second in recommending it.

-Kathryn Sanderson, Crop Linen,

Vincent is the modern day Julia Child bringing the philosophy of French cuisine back to a fast-food society. Thoughtful, educated and authentic, he provides an invaluable resource to anyone wanting to improve their cooking skills. Finding My French Chef is the best thing that happened to my cooking!

-Michelle Drewry, Interior Designer