Vincent Horville

Vincent Horville

Vincent Horville

Executive Chef

Chef Vincent Horville hails from Versailles, France, where he grew up in the restaurant business and helped out in the kitchen from an early age. He received his first award as one of France’s Best Apprentices in 1982, after a three-year program of chef certification in French Classical and Modern Chef disciplines, with restaurant/hotel specialization, at Santos Dumont Technical College in St. Cloud, France and DuBreuil Technical College in Mante-Ville, France.

Chef Horville then went on to work for several Michelin-rated establishments and also participated in European team and individual competitions from Geneva to London, including the Salon Culinaire Mondial in Basel, Switzerland, as well as Chaîne des Rôtisseur events.

In his career, Chef Horville’s passion for cooking has taken him to two continents, four countries and prestigious properties including The New Sporting Club in Geneva, Switzerland, the famed Noga Hilton International in Geneva (under German Master Chef Ralph Burgin), and the Dorchester Hotel in London (under Swissborn Master Chef Anton Mosimann).

After coming to the U.S. and Washington, D.C. in 1988, Chef Horville held key culinary positions at the Four Ways and Le Rivage restaurants, was Executive Sous Chef at the National Gallery of Art, and served for 15 years as Executive Chef for the International Monetary Fund/World Bank complex. He also helped to open the Washington Convention Center’s culinary operation in 2003, and has been an oncall chef for state dinners at The White House and Camp David since 1995.

Chef Horville moved into culinary positions at city clubs when he became Executive Chef for the two properties operated by City Clubs of Washington, D.C. in 2003. He moved to his current position as Executive Chef for The Metropolitan Club of The City of Washington, D.C., in 2006, where he currently works with General Manager/COO Michael Redmond, who is also presenting at this year’s Chef to Chef Conference.

In addition to being a popular and highly in-demand speaker and culinary demonstration presenter at chef seminars and conferences, Chef Horville was an Iron Chef America participant winner in 2006, has participated in James Beard House/ Foundation fundraising dinners, and appeared as a featured instructor at the Smithsonian Institute and on local television programming in the Washington, D.C. area.

Chef Horville was featured in a “Chef to Chef ” interview (“Winning Their Votes”) in the June 2009 issue of Club & Resort Business. This is Chef Horville’s fourth presentation at a Chef to Chef Conference; he also presented on “The Club Chef as
MacGyver: Buffet Enhancements Through Action Displays and Kitchen Gadgetry” at the 2015 Conference in Savannah, Ga., on “New Spins on Old Classics” at the 2010 Conference in Palm Beach, Fla., and on “Buffets/Catering Enhancements” at the 2012 Conference in New Orleans.

Sessions