About

Gregory Vernick, chef

Greg Vernick Cherry Hill, New Jersey-native Greg Vernick could be found in the kitchen at an early age thanks to his grandfather owning a Philadelphia butcher shop and mother, Beth, owning a local restaurant near their hometown. Greg went on to earn a degree in hospitality management from Boston University and a culinary degree from the Culinary Institute of America.

Greg 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 Vongerichten’s Perry Street. Over the next five years, Greg 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 years in the Vongerichten empire, Greg took his final post away from home as chef de cuisine of New York’s Tocqueville.

In 2012 he opened the doors to his own restaurant Vernick Food & Drink in Philadelphia with his wife Julie where he serves honest, no-fuss plates. Together, they are proud to carry on the family’s traditions of serving their neighbors and preparing artful, food-focused meals for their guests. Since opening, Vernick Food & Drink has earned accolades from Food & Wine, Bon Appetit, James Beard Foundation, StarChefs and more.

Ryan Mulholland, general manager

Ryan MulhollandRyan Mulholland is a native of Norwich, CT. His mother worked in restaurants to put herself through school, and some of his earliest memories center around visiting her at work and meeting guests and employees from all walks of life. He first met Chef Greg Vernick and co-owner Julie Vernick at Boston University, where he studied biomedical-engineering before returning to his roots in the restaurant business.

Prior to opening Vernick Food & Drink, Ryan earned his stellar reputation at Boston, MA’s renowned Clio and Eastern Standard Kitchen & Drinks, where for over 10 years he honed his ground-up approach to hospitality and acquired the skills and finesse to lead a staff of dedicated professionals and make each guest feel genuinely and authentically welcome and at home. At Vernick Food & Drink, Ryan’s gracious touch is evident throughout the restaurant; his detail-oriented service was praised in Philadelphia magazine’s “Three Stars: Excellent” review: “…Along with every server I had over a stretch of four visits, Mulholland’s sharp memory and easygoing enthusiasm make this a genuinely amiable spot.” In addition to overseeing day-to-day operation of the front-of-house team, he is also responsible for their thoughtful wine program.