Vincent Francoual was born in Puy-L'Eveque, in the Cahors region of France. He began culinary school in Souillac at the age of fifteen. Four years later, Vincent earned his diploma C.A.P. of Cuisine and C.A.P. in Pastry. Vincent spent a summer working in a French resort town on the Atlantic Ocean where he began his love for seafood preparations.


In Europe he spent years gaining experience working at the Winchester Essex Hotel in Great Britain; the Hotel des Neiges, part of the Relais & Chateaux Propriety at Courchevel Resort in the French Alps; the Arraya, a One Michelin Star restaurant in the Basque Country of France; and for Giorgio Armani in Florence, Italy. After a short stint working for Celebrity Cruise Lines, Vincent needed a change of scenery and moved to the United States. He intended to stay only six months...


His first job in the United States was as head chef of Gaulin's in Elmsford, NY, a suburb of New York City. It was here that he met his wife, Joanne. In 1995, Vincent accepted a position as chef de partie at the renowned four star restaurant, Le Bernadin under chef Eric Ripert. Six months later he became sous-chef . Working under Eric Ripert at Le Bernadin caused Vincent's passion for cooking to swell. Eager to learn, Vincent accepted a position as chef de partie at "Mobil Five Star" Lespinasse Restaurant. The effect of legendary Gray Kunz's use of seasonings and fusion of Asian and French styles is still evident in Vincent's cooking today.


In 1997, Vincent moved to Minneapolis with his wife Joanne who had been transferred for work. Once in the Twin Cities, Vincent became executive chef at Cafe Un, Deux, Trois. Here Vincent began to make a name for himself with his contemporary take on French dishes. He left Cafe Un, Deux, Trois to work on opening a restaurant of his own. While working on opening the restaurant, Vincent started Amuse Bouche, a private dining company, and taught classes in the culinary program at Art Institutes International Minnesota. On August 27, 2001 after two years of work, Vincent - A Restaurant opened its doors to the public.