VINCENT RODIER

​Born in central France’s Auvergne region, he seemed destined to become a culinary professional.
Vincent grew up making frequent trips to his grandparents’ farm, home to cows that produced
milk, chickens that laid eggs and grapes that were ultimately turned into wine. During his
formative years, Vincent traveled the world, fostering his passion for authentic, quality
ingredients and diverse flavors before completing his education and culinary apprenticeship.
Vincent’s professional background can be traced to acclaimed chefs and prestigious locations.

He worked in Paris with Jean-Pierre Biffi at the historic special event company Potel et Chabot
and under Michelin-starred chef Eric Briffard M.O.F at the renowned Four Seasons Hotel
George V. Vincent has also held senior Chef roles at different Four Seasons Hotels and Resorts
properties across France, Switzerland, and French Polynesia.

In 2013, Vincent was inducted into the culinary society, Disciple d’Auguste Escoffier, which
pays homage to the founders of haute cuisine by the transfer of its passion through its ‘disciples’
onto the plates of today.

Vincent served as Executive Chef at Lux Belle Mare Resort in Mauritius, where he managed a
team of 110 chefs. During his four years at the resort, it was named Best Culinary Destination in
the Indian Ocean by the World Travel Awards and the International Hotel of the Year by Food
and Travel Magazine in 2016.
His experience ultimately led him to Southern California, bringing an international perspective to Pendry San Diego’s seasonally driven food and beverage program for 7 years as their Executive
Chef.

In 2021, he was inducted into the Académie Culinaire de France, one the culinary world’s
highest honors. The Culinary Academy of France is a professional association that brings
together chefs, pastry chefs, sommeliers, and other culinary professionals in France.
In 2024, Vincent began a new chapter in his career by joining Bridor to bring his experience of
savory cuisine to the baking world.