Like a lot of chefs on this list, Greg Vernick got his introduction to the culinary world at an early age. The grandson of a Philadelphia butcher and the son of a restaurateur, Greg graduated from Boston University before attending the Culinary Institute of America. After completing his externship under Ken Oringer at Clio, Greg spent the next few years working for legendary chef Jean-Georges Vongerichten, first at Perry St. as a line cook on the early shift, then as a sous-chef at Jean Georges and Nougatine.
Greg’s star continued to rise as he worked with Vongerichten, and eventually Greg was named the corporate chef trainer for Vongerichten’s restaurants around the world, including in Qatar, Tokyo, Vancouver, Boston, and Utah. Having learned a lot at the hands of his mentor, Greg decided to strike out on his own in May of 2012, opening his own property Vernick Food & Drink. The restaurant was very well-received, and in 2013, Greg received a “Rising Star Chef” designation from StarChefs.com; in addition, he has received positive mentions in Food & Wine magazine, Bon Appetit magazine, and from the James Beard Foundation. There’s no doubt that we’ll be hearing a lot from Greg in the future.
Specialties & Resources
Greg’s culinary style covers a variety of areas. The influence of Jean-Georges Vongerichten can be seen in some of his dishes, but Greg has also learned a few tricks of his own over the years. At Vernick Food & Drink, menu items include fromage blanc & plum chutney; avocado & spicy radish on toast; grilled heart of romaine with figs and aged cheddar; mushroom salad with crispy egg, frisee and porcini cream; smoked Pocono trout with dill yogurt, potatoes, pickles & Dijon; red curry shrimp with jasmine rice, long beans & peanuts; warm parmesan custard with caramelized baby artichokes; chilled sesame noodle with Napa cabbage and carrot-ginger dressing; grilled black sea bass with acqua pazza, spicy broccoli & saffron; raw arctic char with crispy skin & dill; raw sea urchin with warm scrambled eggs; venison au poivre with caramelized cabbage, mole & jus; halibut with Parisian gnocchi, chanterelles, and squash puree and lemon-garlic broth.
In addition to the main menu offerings, Vernick Food & Drink also offers a few wood-fired oven-roasted dishes. Offerings include whole fish with fennel & orange; Maine lobster with dashi butter and green chile sausage; organic Amish chicken with lemon & herb jus; and a 28-oz. dry-aged bone-in strip loin with charred lettuce and lemon.