Greg Vernick Restaurant: Vernick Food & Drink (Read a review)Location: PhiladelphiaWhy He’s Amazing: Because he has talent for amplifying natural flavors in simple yet striking combinations, as in a dish that combines creamy morels with Meyer lemon glaze on sourdough toast.Culinary School: The Culinary Institute of America (Hyde Park, NY)background: Per Se, Perry St., Jean-Georges, Tocqueville (/sites/default/files/ew York City)Quintessential Dish: Arctic char carpaccio with crispy skin, dill and chile oilBorn into the Business: “My mom owned a restaurant in Haddonfield, New Jersey. The bus stopped right in front of it and I’d go there after school. That’s where my childhood took place.”What He Learned from Jean-Georges Vongerichten: Take “the most direct route to delicious. I think all of his restaurants kind of encompass that. [At Vernick Food & Drink] we don’t try to go too far in any direction.”Dream Job: For a year, Vernick flew between Vancouver, Doha (Qatar), Dubai and Tokyo, hiring and training crews at new Jean-Georges restaurants. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.