John Vermiglio and Josef Giacomino

John Vermiglio and Josef Giacomino

The Grey Ghost
Detroit MI

John Vermiglio, Chef

John is a Detroit native and sixteen-year veteran of the industry who has opened five restaurants during his professional career. John Vermiglio currently serves as the Director of Culinary Operations for Chicago based Folkart Restaurant Management, reknowned Chef Matthias Merges’ restaurant family which includes; A10 Hyde Park, Billy Sunday, Yusho Hyde Park and Yusho Logan Square. He holds a Bachelors of Culinary Arts from the acclaimed Johnson & Wales University in Providence, Rhode Island, graduating with honors. Following his studies, Vermiglio accepted a position with the esteemed Charlie Trotter Corporation. Under the expert tutelage of Two Michelin Starred Chef Charlie Trotter, John Vermiglio was named Head Chef of Trotter’s To Go catering company. Following, John stepped into the position of Executive Sous Chef at Chef Art Smith’s flagship Chicago restaurant, Table Fifty-two. Along with operating his signature Chicago eatery, John was also responsible for overseeing all private events and foreign and domestic travels for the Art Smith Company. After nearly four years John signed on with Chef Graham Elliot Bowles, spending time at his two Michelin starred restaurant before being named opening Executive Sous Chef of Graham Elliot Bistro. John was recognized on the Zagat 30 under 30 List for rising culinary professionals. He was also a nominee for Timeout Chicago’s Breakout Chef of the Year and Jean Banchet Chef de Cuisine of the Year. John was a contestant on Bravo’s ‘Around the World in 80 Plates’ an international cooking competition show.

Josef Giacomino, Chef

Josef is a thirteen-year veteran of the hospitality industry. Josef currently serves as the Executive Chef of Michelin Guide awarded A10 Hyde Park, an upscale French and Italian inspired restaurant in the heart of Chicago’s South Side. Under his expert tutelage, he has guided the restaurant toward a Michelin Bib Gourmand Recognition, a three star review from the Chicago Tribune, a spot on Chicago Magazine’s 2014 Best New Restaurants List, Timeout Chicago’s 100 Best Dishes of 2014, among others. Josef received his culinary training from the Le Cordon Bleu accredited Cooking & Hospitality Institute of Chicago. Throughout his professional career he served as Chef de Cuisine of Quince Restaurant in Evanston, IL, a fine dining destination serving haute cuisine in a turn of the century boutique hotel. He also guided the kitchen of Jam Restaurant in Chicago as the Chef de Cuisine, a contemporary brunch spot that has become a staple in the city.