Chef Vincent Viale has been behind the stove of Bernard’O Restaurant as executive chef de cuisine since 2011. His speciality is serving Mediterranean inspired French food in which he harmoniously transforms meat, fish and organic vegetables into stylish and gourmet dishes. In 1999, French born Viale earned his diploma in “Culinary Art and Art of Service and the Table” at the famous culinary school, Thonon-les-Bains, located in eastern France. Newly graduated, he took on a position as Chef- de Partie-tournant at the well-known La Panetiere in New York. With a strong background in French cuisine and American culinary experiences, Viale went on to work as a stage at distinguished chef and restauranteur Daniel Boulud’s restaurant, Daniel in Manhattan.