The Southwest’s local flavors are a rather unique blend within the United States, and when expert chefs like Vincent Guerithault put these ingredients to use in global cooking styles, it often makes for a great dinner. Vincent on Camelback’s blend of Southwestern ingredients in classic French recipes has been well-reviewed by critics all over the country.

Vincent’s passion for southwestern-inspired dishes has spread to a market adjacent to his restaurant that he operates, as well as the Bleu lounge and bar located within his restaurant.