Founder of Vice Burger, Chef Greg Schesser, established his culinary roots early as a student at the Culinary Institute of America in Hyde Park, NY. From there, he was recruited to work for Michelin-starred restaurant The French Laundry where he worked for renowned American Chef Thomas Keller. After working with Keller for years and Greg was invited to coach alongside him at the Bocuse d’Or.
Using years of experience and extensive training, a goal was set to bring back that level of quality to the classic American burger. Every ingredient was thought through with the utmost precision and the result is the juiciest, steamiest, most delicious Burger ever.
