Chef Executive

Chef Vincent Horville Bio:

Chef Vincent Horville is from Versailles, France. He grew up in the restaurant business and helped out in the kitchen from an early age. Trained in classical and modern cooking, Chef Horville received his first award as one of France’s Best Apprentices in 1982 after a three year program of chef certification. Went on to Several Michelin Rated Establishments and participated in European team and individual competition from Geneva Thought London, “Salon Culinaire Mondial Basel Switzerland” as well as “Chaîne des Rôtisseur”.

His passion for cooking has taken him to two continents, four countries and some prestigious properties such as the famed Noga Hilton of Geneva with German master chef Ralph Burgin (Munich restaurant” Aubergine”first *** with chef Eckart witzigmann).The New sporting club also in Geneva and the Dorchester Hotel in London under Swiss born Master Chef Anton Mosimann. Chef Horville moved to the United States in 1988 and has since worked in reputable restaurants and institutions. In Washington D.C. Chef Horville held the exe chef for the IMF/World bank complex, Helped opened the new convention center and in recent years ran two prestigious city clubs. Since 1995 Chef Horville has worked on several occasions at the White House and Camp David. In 2006 Participated in an Iron Chef battle. 2005 James Beard Foundation fundraising dinners.

Chef Horville’s food philosophy is simple:

Hone your culinary fundamentals

Never stop learning and educating others

Always work with the best seasonal ingredients available, using good techniques

Only associates with people who share the same core values

This is a successful recipe.

If needed:

Work Experience

Executive Chef, The Metropolitan Club of The City of Washington, D.C., February 2006 – Present

Executive Chef, City Clubs of Washington, D.C., two properties, December 2003 – February 2006

Consultant Production Manager, The Convention Center, Washington, D.C., June 2003 – December 2003

Executive Chef, International Monetary Fund, I.M.F/World Bank complex, Washington, D.C. June 1998 – 2003

On Call Chef / State Dinner, Camp David Function, The White House, Washington, D.C., 1995 – Present

Executive Sous Chef, National Gallery of Art, Washington, D.C., May 1997 – 1998

Chef /Sous Chef, Le Rivage Restaurant, Upscale seafood Bistro, Washington, D.C., 1989 –1997

Chef De Partie, Four Ways Restaurant, Washington, D.C., 1988 – 1989

**Michelin Rated/Chef Saucier, Dorchester Hotel, London, England, June 1986 – January 1988

**Michelin /Chef De Partie, Noga Hilton International, Geneva, Switzerland, May 1985 – June 1986

Sous Chef, New Sporting Club, Geneva, Switzerland, December 1983 – February 1985

Cook, Auberge du Roi Rene, Ville D’avray, France, September 1980 – November 1983

Highlights

Iron Chef America participant winner 2006

James Beard House/Foundation Fundraising Dinner 2005, 2006

Channel Nine at Nine News Hour with Andrea Roane 2006

Smithsonian Institution – Classes “Campus on the Mall” Seminar, organizer and speaker 1995/1996

“ Fish Cuisine” book Mosimann participation 1987

Chaine des rôtisseur London and England Final 1987

Various European Team Competition including Palexpo Geneva / Basel Germany.1985-1987

Best Apprentice of France Competition “equipe/hotel salon”, Paris.1982.

Education

French Classical and Modern Chef Certification : 3 year program two schools.

Santos Dumont Technical College (Cooking/Restaurant/Hotel Management)St.Cloud, France, 1979 – 1980

Du Breuil Technical College (Cooking/Restaurant/Hotel Management) Mante-Ville, France, 1980 –1982

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