Vincent Barcelona

Vincent Barcelona has an extensive work experience in the culinary field. Starting from 1987, they worked as a Chef De Partie at Le Bernardin. In 1989, they worked at both Mondrian as a Saucier and Union Square Hospitality Group as a Tournant. Vincent then joined The River Café in 1994 as an Executive Sous Chef before moving to Park Avenue Cafe as an Executive Sous Chef in 1996. From 2004 to 2014, Vincent served as a Corporate Executive Chef at Fort Pond Bay Co. In 2014, they held the role of Vice President of Culinary - Customer Experience at Supreme Oil Company and later became the Director of Culinary, Corporate Chef at Stratas Foods. Currently, they hold the position of Director of Sales - National Accounts and Culinary at Stratas Foods since August 2020.

Vincent Barcelona's education history includes studying "Introduction to Food Science" at Rutgers University. The start and end years for this program are not mentioned, and there is no information about a specific degree or field of study obtained.