Jean-Pierre Vincent, Executive Chef
Executive Chef Jean-Pierre Vincent manages a culinary staff of 40 at the two restaurants at Trump National Golf Club: Café Pacific and The Golfer’s Lounge.
One Ocean Trails Drive in Rancho Palos Verdes | 310-265-5000 | trumpnationallosangeles.com
Executive Chef Jean-Pierre Vincent manages a culinary staff of 40 at the two restaurants at Trump National Golf Club: Café Pacific and The Golfer’s Lounge. The restaurants boast views of the Pacific Ocean and feature Mediterranean-style food. “No other place can match the views, atmosphere and the welcoming feeling you have when you enter our restaurants,” Chef Jean-Pierre says. “Not only does it represent the luxury of the Trump brand, but it is a perfect backdrop to my food.” The chef describes his cooking style as “simple done well.” He explains, “I lived in the Mediterranean for a long time. I love the freshness in the ingredients and the use of good salts and olive oils.” Throughout his career, Chef Jean-Pierre has worked at restaurants in the Detroit metro area, Miami and Europe. Before relocating to the South Bay, he worked with the Trump National Golf Club of Washington, D.C. He has traveled all over the world and enjoys incorporating the flavors of a variety of cultures in his cooking.
Was there a defining moment in your career that guided you to where you
“I have always been in the kitchen, since I was a small child with my French grandmother. So I knew that I was destined to do this.”
What is your culinary specialty?
“Cooking food the way it was meant to be cooked–keeping the originality of the dishes with enough twist to make it my own but never to confuse the people eating it.”
What is your favorite dish on your restaurant’s menu?
“My sea bass en papillote. Very old-school, French method of preparation. Delicious and healthy,
all in one.”
Who is your culinary role model?
“My old chef, Sean McDonald, and my grandmother, of course.”
Do you focus on cooking with local foods?
“Absolutely! I truly believe in cooking with local products. I search for the freshest and most indigenous products available so the flavor is at its best. I learned this while working abroad in Europe.”
What is one word that you most want associated with you and your cooking?
Our little family’s recent dining adventures included a serious southward pilgrimage that made me grateful for our hybrid SUV and for our two-year-old’s obsession with the iPod Touch.