Located in historic downtown Escondido, Vincent’s offers a seasonally inspired cuisine. Born in Besancon, France near the Swiss border, chef Vincent Grumel is a staunch traditionalist who serves classic French cuisine presented in modern and elegant ways. Whether he’s improvising daily specials with fresh organic produce from the local market or utilizing specialties like soft-shelled crabs from local fish mongers, Vincent keeps things fresh and inspired.
The wine cellar holds over 2000 wines bottles and includes an exceptional selection of sought-after-wines including wines from grand vintages as well as coveted wines of small producers. For six consecutive years, Vincent’s has been honored by receiving the “Award of Excellence” from the Wine Spectator.
About Chef Vincent Grumel
Vincent Grumel is trained in classical French cooking having studied the culinary arts at the Ecole Hoteliere D’Avignon, in Avignon, France. His mother came from a long line of good cooks, and he was a quick understudy. When Vincent finished his studies at the culinary arts school, he went on to apprentice under Chef Paul Louis Meissonier at the three-star Michelin restaurant L’Hermitage in Avignon, Cote D’Azur where he was named “Best Apprentice Chef.” In 1993, Vincent opened Sirino’s in Escondido with a partner whom he later bought out in 1999. Vincent and his wife, Lisa, became the sole proprietors of the restaurant now called Vincent’s.