Assistant Professor, Culinary Arts, The Culinary Institute of America; San Antonio, TX

Vincent Carvalho is assistant professor of culinary arts at the Culinary Institute of America (CIA), San Antonio, where he combines classical training with a global perspective to shape the next generation of chefs. Carvalho’s motivation to become a chef was rooted in his early fascination with the emotional power of food. Growing up in Biarritz, France, he found inspiration in the ritual of cooking with family, the discipline of the kitchen, and the joy of creating something that brought people together. Food, to him, was not just sustenance; it was storytelling, memory, and connection. That early passion led him to pursue a Diplôme de Cuisine from the renowned Lycée Hôtelier, where he began honing his craft in a structured, classical environment. His early career took him through some of Europe’s most esteemed kitchens, including Restaurant L’Opérne, Café de Paris, and Les Rosiers in Biarritz, and Txik-Txak in San Sebastián, Spain. These experiences exposed him to both precision French techniques and the bold, rustic flavors of Basque cuisine—an influence that would later shape his approach to Southwestern and Texan ingredients. 

Chef Carvalho’s move to the United States marked the next chapter of his culinary evolution. In San Antonio, he found a city whose culinary identity mirrored his own values: a place where tradition and innovation could co-exist. During his time as executive sous chef at Central Market and at the Westin La Cantera Resort, he brought European technique to local dishes, helping elevate the city's food standards while staying rooted in Tex-Mex, Indigenous, and Spanish traditions. 

As a teacher and mentor at the CIA, he instills in his students the importance of respecting the heritage of the food they prepare, while also pushing boundaries and embracing culinary creativity. He advocates using food as a cultural connector and as a way to tell both personal and collective stories. Chef Vincent Carvalho’s legacy in San Antonio is defined by more than just the plates he’s created—it’s also found in the chefs he’s mentored, the traditions he’s preserved, and the dialogues he’s opened between cultures through cuisine.