Meet the Chef/Owner of Et Voilà!

Vincent Viale was born on March 31st 1978, in Montboucher Sur Jabron, Drôme, France, in Provence. Viale first worked with seasonal agriculture, which whet his appetite for the culinary arts.

In 1999, Vincent earned his diploma in “Culinary Art, Art of the Service and the Table” at the culinary school, Lycée Hôtelier Savoie Leman of Thonon-Les-Bains, located in eastern France. Newly graduated, Vincent had the opportunity to head to the United States, where he worked at Daniel in Manhattan. After Vincent’s experience in New York, he moved onto the well-known five-star The Homestead Inn, Connecticut, where he covered various positions, including the Chef de Partie, Saucier, and worked in the fish and meats station.

In 2005, Viale made the journey westward to California, where his ambition and professionalism allowed him to take the rank of Executive Sous Chef for fine-dining Tapenade Restaurant in La Jolla. After his tenure at Tapenade Restaurant, Viale took his talents and moved to Bernard’O, where he became the Chef de Cuisine, and also took charge of Bernard’O Fine Catering. Viale remained at Bernard’O for five years, where he was able to transform fresh Californian ingredients with creativity.