Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina: Meet the Chef
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED MAY 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Vinson Petrillo of Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina.
Vinson Petrillo of Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Denville, New Jersey in an Italian family. My love for cooking came from my father spending time in the kitchen with me while I was young. We would cook Sunday dinners together and the whole family would show up, and it was just so amazing to see how food brings people together and how happy everyone was. While my cooking is not Italian, I do believe it has some of the same beliefs. Most importantly is that my food has a soul, its not just there to look pretty; it has to also be delicious.
Vinson Petrillo of Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina
Tell our readers an interesting fact or two about yourself.
I have two amazing kids that inspire my creativity daily by challenging the way I think. It helps make me rethink the way I see food.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
This might be a harder question to answer than “what is interesting about you.” I think it depends on the day, but most importantly the weather. It’s kind of like how I cook, if it’s hot outside I’m going to up the acid and make lighter food; if it’s cold and raining I’m going to use lots of umami and comforting flavors. So I guess I couldn’t live without a good taco, I also couldn’t live without really comforting Chinese food from great NY Noodletown in New York City.
Vinson Petrillo of Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina
What are three ingredients that you simply couldn’t live without?
Three ingredients I can’t live without would be diamond crystal kosher salt, I season with muscle memory and it’s the only one I can use. The grains are the perfect size, melt evenly and it’s not too salty. Good vinegar—it’s essential for brightening up dishes. Hon Dashi, I use it maybe too much, but it creates an umami depth to sauces and bright acidic gels.
We love the art behind plating. What do you love about designing the perfect dish?
Plating for me has come a long way. I used to use large canvases with swoops and swishes and as I started growing up I began focusing on flavor first. One of my favorite chefs is Ignacio Mattos and I have always loved how he could make something look so simple but when you taste it your mind is blown away with unexpected flavors usually hidden throughout the dish. After eating there my approach to plating food changed. I build from the bottom up balancing flavors and textures with as little ingredients as possible. Usually finding ways to season an ingredient with itself. Curing, smoking and drying scallop coral from fresh scallops that just came in and grating it over the scallop once cooked is one example. Rendering lamb fat and using it to season our raw lamb dish makes the lamb taste like it has been cooked but it’s just the rendered seasoned fat. Lastly, texture for me is most important. I hate soft food so I always try for a chewy crunchy thing to finish off the dish.
Vinson Petrillo of Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina
Tell us about one of the most creative dishes you’ve created?
When it comes to creativity in food I generally think about the work it takes to build your pantry. Having beef garum to season a perfect tomato that was sliced and diced over embers to give the tomato a slightly dried chew, then finished with a gel made from a vinegar made from cucumbers and verbena could be a nice dish that hits all the right notes. But, the panty you develop gives you the vinegar or the ferment, or the thing that separates an average dish into something you’ve never tasted before.
Vinson Petrillo of Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina
Share your most recent awards and accreditations with us!
San Pellegrino “Best Young Chef America”
What are some of the latest trends you’re seeing in top restaurants across the globe?
I really like seeing what chefs are doing to transform vegetables. With meat and fish prices on the rise, the use of vegetables are more important than ever.
What’s your favorite cocktail or beverage of choice?
I enjoy a nice tequila, Fortaleza with a little ice is always nice.
What do you love about being the Executive Chef at Zero Restaurant + Bar at Zero George Street Hotel in Charleston, South Carolina?
I guess I am very lucky. I have the best owners a chef could ask for and they have really allowed me to stay true to myself when it comes to food. We do a tasting menu revolving around 14 dishes, some that change daily. I love my amazing team and how passionate they are to learn new things.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
