Vinson Petrillo

Chef Vinson Petrillo has been the heart and soul of The Restaurant at Zero George for over a decade, serving as its executive chef since the restaurant’s opening in 2012. Throughout his tenure, Petrillo has shaped the restaurant’s exceptional culinary identity, championing the use of local, seasonal ingredients to create memorable, sophisticated dishes. As the Creative Culinary Director for Easton Porter Group, the luxury hospitality company, Petrillo has cultivated a unique kitchen culture and a reputation for elevating the dining experience.

A graduate of Johnson & Wales, Petrillo’s Italian heritage and early exposure to festive dining sparked a lifelong passion for bold flavors and artisanal cuisine. He honed his skills in some of New York’s most prestigious kitchens, including Caviar Russe and Abe & Arthur’s, before serving as chef de cuisine at Prospect, a Michelin Bib Gourmand recipient in Brooklyn.

In November 2023, Petrillo expanded his culinary repertoire with the opening of Costa*, a coastal Italian restaurant within the Easton Porter Group portfolio. As executive chef of Costa, he brings his expertise in Italian flavors to a new level, highlighting fresh, coastal ingredients in a dynamic and elevated dining experience.

Beyond his culinary achievements, Petrillo has earned national recognition through his television appearances, with two victories on Food Network’s Chopped and Chopped Champions, as well as a memorable stint on Bravo’s Top Chef Masters. In 2015, he triumphed in the San Pellegrino Young Chef competition, earning a spot in the international competition at Expo Milano 2015, where he competed alongside the world’s top young chefs.

Petrillo is also dedicated to nurturing the next generation of culinary talent, currently teaching a class to students from the College of Charleston, where he shares his wealth of experience and expertise with aspiring chefs.