Greg Vernick was born into a family who knew a lot about genuine quality food. His mother ran the Haddonfield Diet Shop in New Jersey, and his grandfather ran their family Philadelphia’s butcher shop Friedman’s Market. A graduate of Boston University, he went straight into CIA’s Culinary Program and soon after, the French Culinary Institute’s Sous-Vide Intensive and Pastry Techniques program.
Vernick moved to New York City to work on the line for the opening of Jean-Georges Vongericten’s Perry Street, under Chef Gregory Brainin. Vernick rose through the ranks and served as sous chef at Jean Georges, Nougatine, and Spice Market and became their corporate chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After five years in the Vongerichten empire, Vernick took his final post away from home as chef de cuisine of New York’s Tocqueville.
In 2012, Vernick returned to Philadelphia and he and his wife, Julie, opened the doors to their first restaurants, Vernick Food & Drink, and soon after he received a James Beard Nomination. He would then be nominated for the award, 2 more times in 2015 & 2016.
Nomination: Best Chef: Mid-Atlantic (Vernick Food & Drink)
For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.