Greg Vassos

• Executive Chef of contemporary fine dining American restaurant serving lunch, brunch and dinner
• All produce and protein is locally sourced farm from small sustainable local farms
• These ingredients are what drive the menu and the menus continual evolvement by changing weekly
• 14 person chefs table next to the kitchen where we serve a 10 course+ tasting menu with paired wines
• We also have a bar where we serve modern tapas
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

• Executive chef of all Pa F&B properties and restaurants
• At the Logan in I specifically oversaw fine dining farm to table restaurant Ferry & Main featuring open fire cooking while executing modern American cuisine from locally sourced farms
• I also was in charge of banquet operations for up to 200 people as well as in room dining for the 50 room hotel.

• Prime seafood restaurant serving the finest steaks and seafood
• High volume fine dining (500 covers) (est
• 8 mil annual in first year)
• Daily butchering of all meat and fish
• Managing a staff of 85 people upholding Darden standards
• Directly responsible for overall running of restaurant to include total quality, purchasing, inventory, payroll, accounting, quarterly reports, etc
• Frequent trips to corporate to develop seasonal menu changes, r&d trips, regional training, regional openings.

• Featured Chef at James Beard House
• Top rated New Jersey Restaurant (Craig Laban 3 bell)
• Menu focusing on ingredients from our own produce and animal farm of 800 acres, use 30 to 40 local farms
• Daily changing a la carte, five and eight course menu focusing on sustainable food from our farm and surrounding farms
• Directly responsible for overall running of restaurant to include purchasing, inventory, payroll, accounting, investor quarterly reports, etc
• Oversee a staff of 50
• Run CIA externship program with farm rotation
• Use whole animal from our farm on our menu using solely the proteins we provide.

• Forbes Five Star Five Diamond, Longest Five Star restaurant in the Country
• Developed menu focusing on ingredients from local organic farms
• Seven course tasting and a la carte menu focusing the best ingredients in the area
• Directly responsible for overall running of restaurant to include purchasing, inventory, payroll, accounting, investor quarterly reports, etc
• Developed chefs tables and private parties
• Achieved highest five star rating with Forbes.

• 34 seat BYOB restaurant
• Menu focusing on ingredients from local organic farms within Montgomery County
• Daily changing four and eleven course menu focusing the best ingredients in the area
• Directly responsible for overall running of restaurant to include purchasing, inventory, payroll, accounting, investor quarterly reports, etc
• Achieved top avangarde restaurant in Philly and suburbs, best in service.

• Responsible for dinner service and test kitchen that holds private events
• Menu focusing on ingredients from Wegmans along with local, organic, hormone free and antibiotic free ingredients
• Created a large menu as well as a five course-tasting menu
• Re-sculpted the restaurant by making it more efficient in terms of menu development, refining it, and re-arranging the kitchen lay out.

Four Star Five Diamond Awards

Fine Dining, Contemporary American Cuisine

Executed A La Carte, Two Tasting Menus

James Beard Dinner

• Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.

• Responsible for dinner and private functions
• Modern French cuisine with international influences, local organic ingredients
• Managed a staff of 20
• Duties included scheduling, training, changing menu daily with seasonal and local ingredients
• A La Carte, seven course tasting menu, twelve course tasting menu
• Served between 100-200 patrons per service
• Held the restaurant at 5 Diamond & 5 Star rating
• Executed same menu as LeBernardin
• Handled all purchasing, 30% food cost, 25% employee cost.

• Responsible for all productions in both restaurants
• Butchered all meat and fish
• Oversaw the entire kitchen, upheld le bernardin standards at Navio
• Developed and prepared menus for chefs' table
• Served between 100-200 patrons daily with A La Carte and tasting menu
• Expedited for dinner service, ensuring quality and presentation of all foods
• Responsible for all purchasing, menu development for tasting menus and holidays.

• Responsible for all productions in a fine dining, three-meal restaurant
• Managed and trained a staff of 20 members
• Utilized local and seasonal ingredients to create three unique themed tasting menus per week
• Created regional wine dinners and fish tasting menus for the private dining room, sponsored by Baccarat Crystals
• Developed and produced unique, personalized menus for private residence members and high-profiled celebrities
• Responsible for all purchases involving the restaurant as well as the employee dining room.