From the age of 8, Vincent spent a lot of time at the gourmet restaurant FG in Temse (Belgium) run by a friend of his family and it was then under the influence of his aunt, then an executive at Sheraton, that he decides to pursue a degree in hotel management.
The end-of-license internship took him to the kitchens of Château de Codignat in Auvergne alongside Stéphane Dupuy (MOF 2004) where he decided to stop managing the kitchen. He rose through the ranks from pastry in 2006 to pastry chef in 2010.
He then flew to Mauritius to the Hilton Resort & Spa and his brigade of around twenty people. Return to Burgundy, in 2011, alongside Laurent Peugeot at the Charlemagne restaurant in Pernand-Vergelesses as pastry chef, last experience before his arrival at the Au Coeur du Village hotel.