Vinson Petrillo #CHSWFF Faces Behind The Campaign

Our series: ‘The Faces Behind The Campaign’ with Charleston Wine + Food Festival continues with our individual profiles of our 6 local F&B industry professionals who are all part of this years marketing campaign. This year’s theme for the CHSWFF photo shoot was: Just The Right Amount of Wrong. Instead of the perfectly styled plate, this year’s approach aimed to feature and highlight: THE PROCESS. Inspired by what really happens in the kitchen on any given day; sauce splatters, flying flour, taste testing, wine spills and so much more! The real culinary process of creating remarkable food and a fantastic dining experiences is one that is imperfect behind the scenes and birthed in a place of organized chaos where tensions are high and expectations even higher. But then comes the point that the food is perfectly plated, presented and served.

As foodies, food lovers and connoisseurs, our curiosity is drawn to not only the final product but also the entire experience as a whole, messy and beautiful. Imperfect and yet perfect, all at once. Photographer: Andrew Cebulka captured the team in a breath-taking spread of photos that brought it to life.  This has been an amazing project to be part of and I am grateful for the opportunity to feature it and share some behind the scenes sneak peek looks of our team in real life action that I have taken as a follow-up for this series. (The first set of images in this segment are taken by: Andrew Cebulka and everything following are my behind the scenes shots).

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CHEF VINCENT PETRILLO, Zero Restaurant + Bar

O George St. Charleston, SC 29401 (843) 817- 7900

Vincent Petrillo attended Johnson and Wales in Charleston and upon graduation moved to New York where he worked in some the best restaurants in the city including, Caviar Russe and Abe & Arthur’s. He served as chef de cuisine at Prospect (a Michelin Bib Gourmand recipient), in Brooklyn, N.Y. He is a two-time winner of Food Network’s Chopped and Chopped Champion and was named in Zagat’s 2013 NYC’s “30 Under 30” list. In 2015 he won the regional title at the San Pellegrino Young Chef competition, that opportunity afforded him the chance to go on to the international competition at the Expo Milano sharing the stage with the best and brightest young chefs from all over the world. Vincent Petrillo has an impressive resume and is an incredible chef and person! Check out his food and the restaurant at:

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I first met Vinson Petrillo about 2 years ago, he is a super nice guy, friendly and for someone as talented as he is, he is extremely humble. His food, perspective and vision are unparalleled and there is nothing quite like it in Charleston. I’ve worked with many great and talented chefs who make awesome food…but there is something special and different about what VP offers to our city, his patrons and our food community. He is an innovator, leader and role model within Charleston, our southeastern region and the F&B industry. We are lucky to have him!

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I’m excited that I got the opportunity to get to know him better. During our interview he shared how he got started, what inspires him and what cooking means to him. I’ve been going to eat at Zero Restaurant + Bar since they opened and I’m often asked from friends, clients and followers what I think about Chef Vincent Petrillo’s food. I always respond the same unwavering way: ‘the food is amazing, its interesting, creative, it makes me think about FOOD differently, and offers a creative approach…I ABSOLUTELY LOVE IT…but its not for everyone. Its innovative and pushes the limits…its a food journey and experience that you have to be open and excited to go on. All of that being said, I highly recommend it!’ Thank you Chef for being an inspiration and sharing your talent with the food lovers of Charleston! Below are a few more Q&A’s from our continued series with Charleston Wine + Food Festival.

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CHSFW: 5 words that describe you

VP: Dad, husband, neurotic, passionate, humble

CHSFW: What inspires you the most about living in CHS?

VP: (In regards to life): walking in the park with my family. There is so much beauty I didn’t see before. Its a totally new experience. (In regards to food): I don’t think everything needs to be local to make great food. I know we live in a place that offers a lot of good local produce and that is great, I support buying from local businesses, but there’s a lot of great things that aren’t here and that doesn’t mean we don’t use them, order them or make them. It doesn’t have to all be local, but it does have to always be the best. The less you have to do to it…the better.

CHSFW: What do you enjoy most about where you work?

VP: I’ve been at the restaurant since they opened, it’s really exciting to have been here from the beginning and see how it started off with a great idea and has really evolved past that. I have the tools, the team and the ingredients to make food that I’m proud of. The company has given me the support system that I needed and I’m able to do my job and feel good about it.

CHSFW: What are you most excited about with the upcoming Charleston Wine + Food Festival?

VP: I’m really the most excited about the signature dinner that we are doing with Chef Steven Devereaux Greene from Cary, North Carolina he’s extremely talented and its going to be a fun and exciting dinner.

CHSFW: For someone that has never been to CHSWFF how would you describe it?

VP: It’s really fun! Theres some really great chefs from all over the country coming in town for you! It’s very exciting to have so much talent all here at one time.


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