Born and raised in New Orleans of a Creole French mother and Sicilian father, Executive Chef Vincent LaMonte has always had an appreciation for exceptional food. It was during his undergraduate studies at the University of Southeast Louisiana that he set out to fulfill his dream of creating world-class gastronomy. He traveled to Lyon, France where he studied under famous Chef Paul Bocuse, the father of novelle cuisine, at Ecole des Arts Culinaires et de L'Hôtellerie de Lyon. He furthered his career by studying in San Remo, Italy, then coming back to the United States to work in three of Chef Emeril Lagasse’s restaurants: Emeril’s, NOLA’s and Delmonico’s. His career later took him to St. Thomas USVI where he accepted his first management position as Sous Chef for Ritz Carlton Hotel Resort.
Chef Vincent believes in staying fresh and relevant; pushing to achieve new certifications and trainings to create regional and seasonal specialties. Great food and service defines true success for Chef Vincent. As he joins the Kingsmill Resort culinary team, he looks forward to combining his passion for food and his love for hospitality. His refined skills and culinary insight will be instrumental in making our operations a success. His expansive knowledge of all areas of service in the resort industry gives him an unparalleled foundation, and the unique ability to develop the internal structure of our dining operations and food programs. He, along with our culinary team, will focus on building and redefining the standard of culinary excellence around the property.
Enter to Win Big!
You could score a dream getaway to Kingsmill Resort