SP Young Chef Dinner


SP Young Chef Menu


Potatoes baked in seaweed and salt, mussels cooked in whey, buttermilk, sorrel

Cobia poached in spring garlic, anchovy, onion, ramson

Lamb, caramelized yoghurt, carrot, liquorice

‘Benne Wafers’, green tea, lime

Early season strawberries, elderflower, fresh almond, almond cake


As champion of the national competition to represent the USA in the international S. Pellegrino Young Chef Contest 2015, Chef Vinson Petrillo competed last June at Expo Milano against 20 of the world’s top chef’s in a nail-biting, 5-minute high-stakes hot-stove showdown, and was brilliant! His dish, a pressure-cooked octopus and a Wagyu beef cheek agnolotti, wowed the judges. While he didn’t win the trophy, he made lots of new friends including Chef Mark Moriarty of Dublin, Ireland who took home the international title of SP Young Chef 2015.

On Wednesday, March 23rd and Thursday, March 24th, Chef Mark will join Chef Vinson in the kitchen at Zero Café + Bar for a special Ireland-USA dinner. The two chefs will create a four-course menu that represents their signature styles and pay homage to their culinary heritages. The dinner is $95 per person and includes beverage pairings.

For reservations for this international culinary experience, please call 843-817-7900.


Food for Thought
Cooking Classes at Zero George

For the ultimate in Charleston cooking classes, gather round our professional demonstration kitchen to watch our chefs in action. For more information or to book a class today, call 843.817.7900.