Cherry Hill, New Jersey-native Greg Vernick grew up in a genuine food family. His mother ran Haddonfield Diet Shop in New Jersey, and his grandfather owned Philadelphia’s Friedman’s Market, a butcher shop and market inherited from Vernick’s great-grandfather. With the support of his food-obsessed clan, Vernick earned a degree in hospitality management from Boston University and a culinary degree from the Culinary Institute of America.
Vernick completed his CIA externship with Chef Ken Oringer at Boston’s Clio, and after graduation, moved to New York City to work on the line for the opening of Jean-Georges Vongericten’s Perry Street. Mentored by Rising Star Chef Gregory Brainin, Vernick rose through the ranks. He served as sous chef at Jean Georges, Nougatine, and Spice Market and eventually 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 2010, Vernick returned to Philadelphia and family. He spent time on the line at Talula’s Garden
until he and his wife, Julie, secured the capital and space to open their first restaurant. In May 2012, the couple opened the doors at Vernick Food & Drink
, where Vernick’s honest, no-fuss plates earned him a 2013 StarChefs.com Philadelphia Rising Stars Award.