Guest Chef John Vermiglio

February 12th, 2019 Posted by Uncategorized 0 thoughts on “Guest Chef John Vermiglio”

On 27th, 29th & 30th March 2019, Cap Maison will welcome John Vermiglio of Grey Ghost. Detroit.

John Vermiglio is Detroit born, Providence schooled, and Chicago trained. His first restaurant job was in a bagel joint at 14, where he washed dishes instead of rolling dough and baking bagels. Aspiring to a more culinary future, Vermiglio left the Midwest to study at Johnson & Wales University in Providence, Rhode Island, and graduated with honors.

Next up for Vermiglio were a series of catering jobs, restaurant gigs, and work as a private chef. Then his big chance came through: he accepted a position as head chef of Charlie Trotter catering company, Trotter’s To Go. With his foot in the door, Vermiglio spent two-plus years learning, catering events and private dinners, and eventually working at the group’s two-star Michelin flagship. Moving from one Chicago lion to the next, Vermiglio took on the role of executive sous chef at Art Smith’s Table Fifty-two. He spent four years running the restaurant and overseeing private events and travels for the Art Smith Company before signing on to work at Graham Elliot Bowles’ two-star Michelin Graham Elliot Bistro.

Reuniting with Trotter alum Matthias Merges, Vermiglio took over as director of culinary operations for Merges’ Folkart Restaurant Management with restaurants A10 Hyde Park, Billy Sunday, Yusho Hyde Park, and Yusho Logan Square. Having ascended the heights of Chicago fine-dining, Vermiglio decided it was time to come home to Detroit. In summer 2016, he opened casual, fun, cocktail-centric.

Grey Ghost in Brush Park—likely one of many restaurants to come for team Vermiglio in Detroit.

 

Menus:

Wednesday 27th March
Saman House, Cap Maison

Guest chef interactive at Samans House

It’s an introduction to the food of John Vermiglio come meet the guest chef and learn some of his tricks and methods with small tasters and beverage combination.

The Perfect way to learn about food and Beverages

Starts at 7pm – 9pm

US$30 on the door*
(US$20 for F&B Card Holders)

 


 

Friday 29th March
Cliff at Cap

Wine dinner with Guest chef preparing some Speciality items, Limited to 15 Seats available

Wines are “All American”

“Miss it you miss out”

US$150pp – Click to book

 


 

Saturday 30th March
The Cliff at Cap

Set Menu Dinner in the Cliff with Optional Wine Pairing

The “Final” night

Come and try the Grey Ghost Chefs set menu

With optional inspirational Beverage pairing

If you came on the Wednesday the tonight is the real deal

Food Only, EC $252 l US $95
Food & Wine, EC $384 l US$ 145

Click to book

All prices are excluding Service charge and VAT unless stated
*Price inclusive

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