Greg Vernick

Executive Chef Partner

Philadelphia-born and Cherry Hill, New Jersey–raised, Greg Vernick's earliest memories of hospitality began in his grandfather's butcher shop in Center City and his mother's neighborhood luncheonette. Those formative experiences, along with his first kitchen job at the Jersey Shore, sparked a lifelong passion for restaurants.

After earning degrees from Boston University and the Culinary Institute of America, Greg spent more than a decade cooking in Boston and New York before joining Chef Jean-Georges Vongerichten's restaurant group. His career took him around the world as a chef trainer, working with teams in Tokyo, Qatar, Vancouver, Boston, and beyond - experiences that shaped both his cooking and his perspective on hospitality.

In 2012, Greg returned home to open Vernick Food & Drink, earning national recognition, a James Beard Award for Best Chef: Mid-Atlantic, and Michelin recognition in 2025. Through his partnership with Four Seasons Hotel Philadelphia, he opened Vernick Coffee Bar in 2018 and, in 2019, Vernick Fish.

Inspired by years spent living along the East Coast, summers at the Jersey Shore, and culinary travels throughout the world, Vernick Fish reflects Greg's belief that exceptional seafood needs little more than responsible sourcing, careful technique, and minimal garnish. The restaurant celebrates the best fish and shellfish available each day, prepared with restraint and served in a setting designed to feel welcoming, polished, and distinctly Philadelphia.

Today, Greg also oversees Vernick Wine and, in winter 2026, opened Emilia, his first new restaurant in six years, further expanding his commitment to thoughtful, ingredient-driven cooking in Philadelphia.