"Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.
Chef Marcus Guiliano"
Buying/Selling a Business, Career Advancement, Consulting, Discovering New Food, Discovering New Wines, Locavore, Finding a Job, Finding Investors, Franchising, Investing, Learning, Making Friends, New Locations, Organic Foods, Other
ITS NO USE TO SAY "WE ARE DOING OUR BEST" YOU HAVE GOT TO SUCCEED IN DOING WHAT IS NESCESSARY. wc
Chef Vincent is originally From Versailles, France, grew up in the restaurant Business and help out in the kitchen from an early age. Trained in classical and modern style received his first award as one of France Best apprentice in 1982, His passion for cooking has taken him to two continents, four countries and to some prestigious places such as the Famed Noga Hilton and the New sporting club in Geneva, The Dorchester Hotel in London under master Chef Mosimann to name a few. Chef Horville, moved to the United States in 1989 and since as work in reputable restaurants and Local institutions.
Prestigious account in DC such as the IMF/World bank complex were chef resided for Five years and help opened the new convention center as a Production consultant, in Recent year Chef Vincent as run two prestigious City Club in DC Chef Vincent has also worked on several ocation at the White House and Camp David, when time still to date.2006 Iron chef battle Participant winner, James beard foundation fundraising dinners in DC.
Chef Horville food Philosophy is Simple;
Hone your culinary Fundamentals, Never stop learning and educating other. Always work with the best seasonal ingredients Available Good techniques and only associates with People who share the same core Values. That is a successful recipe.
EXECUTIVE CHEF the METROPOLITAN CLUB of the CITY of WASHINGTON D.C.
February 2006- Present-
One of the most distinctive clubs in America. Predominantly Political powerhouse in DC a block away from the White house and the Treasury Dept with and F&B operation of over 5 millions dollars a year.2 restaurants and catering. Close to 1 Million dollars cellar.Create all High end services to 2900 members and guests.
EXECUTIVE CHEF of CITY CLUBS OF WASHINGTON (Two Units)
December 2003- February 2006- club corp property
Regional chef support on Menu planning and food cost expert won best F&B award for operation each year. Best new talent 2004 Awarded ten day trip to Napa /Greystone CIA campus.
High-end Biz/Political clubs center of financial district two blocks form W-House
Corp America CCA and KSL RESORT. CO of the Homestead and Pinehurst Resorts
+ 200 club & resort in the US
THE CONVENTION CENTER
Consultant PRODUCTION MANAGER -Union labor/ Center Plate Co.
June 2003 – December 2003
R&D Implementation/ Guideline Production/ Help work out some of the logistical production issues and overall coordination and product fabrication and flow ,Contracted to Run large production kitchen for almost a year (left) with million dollar weeks /Center Plate NBSE 801 MT Vernon Ave NW Washington DC 20001/ culinary director Max Knoepfel and GM Michaal Mc Donald 202 249 35 40
The I.M.F. International Monetary Fund / World Bank complex
EXECUTIVE CHEF - SODEXHO MARRIOTT CO //ARAMARK.
June 1998 – June 2003 700 19 St... NW Washington, DC.
R&D, training module, safety module, Budget driven full PNL op and partially subsidized;
Buying renting and organizing equipment, staffing outsourcing in a “get it done” type environment for International private accounts at main HQ 184 countries 35-directors. 13000Customer between World Bank and IMF private, populated in six buildings. Fine dinning restaurant, Director’s dining room, served foreign dignitary, Presidents, Prime Minister on a weekly basis
Vincent Horville, 5781 Westchester st, Alexandria, Virginia 22310, H703-922 88 01 Cell 202 380 56 73
THE WHITE HOUSE - 1600 Pennsylvania Ave, Washington , D.C. 1995-present
"on call " part time worker for State Dinners / parties / Camp David
With Curretn chef Chris Cumofort Former Chef Walter Scheib Sous Chef John Moeller, Daniele shank the Maitre D‘ can also be reached for comment if need be. Can provide walter scheibs number upon request as well as curent chef of the white house who I work along side for 8 years
THE NATIONAL GALLERY OF ART - CULINAIRE INTERNATIONAL C0 . Union labor
May 1997-june1998. 4 St. and constitution NW Washington, DC.
Executive sous chef supervise/ production of the executive dining room, catering up to 2000 -In addition responsible to create for Catering and VIP Private luncheon Private restaurant . Responsibility also include overseeing all production for catering and fine dinning lucheon , recipe Costing & development, CONTACT EXE CHEF Leland Atkinson (Julia child award new cook book 1996 "cucina" ).(H: 703 768 8966). Developed a good working relationship with level one client Genevra Higginson, Letters available as reference from CEO of Culinaire Int.
LE RIVAGE RESTAURANT - 1000 Water Street S.W., Washington, D.C.
1989-1997 Working Chef 3 year// Sous chef 5 years.
Upscale FRENCH SEAFOOD BISTRO. Ordering, receiving, menus, recruiting and training acquired strong cost control (spreadsheet) & management skills. Starte all from scrat in house made Sorbet /smoked salmon/Pastry all made in house * Good review by Phyllis Richman 's dining guide . Running all facets of a small restaurant back and front. This Restaurant recently closed after 18 years stand, reason for closing was due to lease agreement conflict and owner opening new business.
LA FERME (on call) - 711 Brookville Road, Chevy Chase, Maryland
Sous -Chef (substituted sous-chef each year while he was on vacation or worked when needed .) 1990 -over a period of 1991-92-93. CONTACT chef owner Alain Roussel.
FLUTES OF GEORGETOWN - 1025 Thomas Jefferson Street N.W. Washington , DC.
Chef - evening position, (second job). The only Champagne bar in Washington.
1990-91 (v small kitchen) contact former manager. Pascal Salvadori ,202 271 9463 /h 703 759 0076 (Cliquot house, East Coast) * *Good review by Phyllis Richman in the Washington post. Krug festival with krug clan 1990 (second job while at the rivage as sous chef)
FOUR WAYS RESTAURANT - R Street & Connecticut Avenue N.W. Washington , DC.
Chef de Partie Sauce and fish. 6 million sales environment in fine din.
March 1988 - January 1989.
DORCHESTER HOTEL June 1986 - January 1988 - Park Lane W1Y 3DH London, England -
Chef de Partie (Sauce and Fish). Help with Cook book « Fish Cuisine « Participate in international competition. Participated in one of Anton Mosimann's cook books
** Michelin Restaurant CONTACT Anton Mosimann at Mosimann 's club Mayfair London.Cooking school and catering co at ; 11B west halkin street, London.44 (0) 20 7235 9625 fax 44 (0) 20 7326 8350.
NOGA HILTON INTERNATIONAL - 19 Quai du Mont Blanc, Geneva, Switzerland
5 star hotel Demi-Chef de Partie and Chef de partie at the Garde Manger. Participated in international competition .Top quality banquet&catering facility and Restaurant. 575 employees 65/ 70 chefs
May 1985 - June 1986 ** Michelin Restaurant.
NEW SPORTING CLUB - 51 Rte Collex 1293 Bellevue, Geneva, Switzerland
work my way from cook to Sous Chef and Chef .December 1982 - February 1985.
AUBERGE DU ROI RENE, 184 Rte de Versailles 92410 Ville D'Avray, France
Cook. (French institution) September 1980 - November 1982 Private club
Started part-time while at cooking school, and then hired full time.
Vincent Horville, 5781 Westchester st, Alexandria, Virginia 22310, H703-922 88 01 Cell 202 380 56 73
-Iron chef America Competition 07-16-06 FOODNETWORK + BEHIND THE SCENE SHOW
-James Beard House / Foundation Fundraising dinner/ 2005 / 2006/
-Channel nine at nine news hour with Andrea Roane. 2006/
-SMITHSONIAN INSTITUTION - Washington, DC.Seminar Speaker on cuisine from the various regions of France. For the “Campus on the mall “. Lead & Organized six weeks two hours class with various chefs.1994. Provence .1995 Loire
-SALVATION ARMY 2003-2004.Safeway Five thousand turkey meal, before thanksgiving.
-WINE CLUB “blind tasting only, three years running in DC International top shelf wine only.
-Consultant Contracted by ; Optimum services Hospitality consortium. as needed. Consultant various project ( Health and Human services HQ DC, Jones Day Law Firm HQ DC)
Jay Treadwell at Jtreadwell@optimumservices.net 301-656 38 41.
EDUCATION (Classical & Modern chef certification)
-L.E.P. "SANTOS DUMONT" - Technical College (Cooking, Restaurant, Hotel Management)St.. Cloud, --France1979-1980
-L.E.P. "DU BREUIL" - Technical College (Cooking, Restaurant, Hotel Management)Mante-La-Ville, ------France1980-82
Graduated with honors mention ” Prosper Montagne “
-"BEST APPRENTICE of France " National Competition in Paris in 1982.
1987-88Dorchester Individual "Chaine des Rotisseurs"London finalist / England finalist
1987-88Dorchester Team, Basel Olympics, Switzerland Team awards - 4 gold, 1 silver, 4 bronze
1985-86Hilton Team, Palexpo, Geneva, Switzerland Team awards - 5 gold , 3 silver
1982"Best Apprentice of the Year" Competition, Equip Hotel Expo, Paris, France
Selected to represent Versailles county “Ile de France” one of the largest county in France
day exam. Total point scored, 157/200 . Average point for exam are around 125 /130.
-LANGUAGES, French, English, Spanish,
COMPUTER LITERATERACY , use all basic softeware needed to run OP, Sodexho, Marriott, Ara/, CCA. Outlook, XL spreadsheet, MS word, office, Lotus note, power PT
Kronos /Stromberg/Familiar with Various PSO/ OP software. Kitchen Software Costguard/Chefteck.
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All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
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