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GREETER PUPPY (AKA OWNER)
MICHAEL BRANSFORD Mike's introduction into the arts was in theater, receiving accolades for his portrayal of Doody in Lake Braddock High School's production of Grease. Upon graduating, Mike went on to pursue an arts degree in New York City. Serving tables at night for Eleven Madison Park to eek out a living, his genuine desire to relate to and make people happy came alive along with his fascination for food.
During college Mike pursued his creative interests in graphic design, film, photography and law, but always ended up back in a restaurant, working with people and food, so he decided to go to culinary school. After living in New York, San Francisco and Hawaii, Mike forfeited his dream of selling shave ice in paradise and moved to Chicago in 2010 to open his own restaurant. Now, Mike's not a savvy businessman, nor has he ever pretended to be. In fact, financially, he doesn't know exactly what he's doing. His father knew that, but he invested in Mike's restaurant anyway, knowing that his son's love of food, people, and dedication to create a positive dining experience for guests is what matters most, after all. So, with his creative talents, professional experience and the lessons he learned in hospitality from Danny Meyer, Mario Batali and Wolfgang Puck, Mike opened Vincent, a New American neighborhood Bistro. Along with the dedicated staff that share his vision, Mike's commitment and enthusiasm for what he's creating is what makes Vincent warm and welcoming. Come see Mike at Vincent. There's nothing else he'd rather be doing. |
DIRECTOR of LIBATIONS
BRIAN RIESTER
BRIAN RIESTER
A simple, yet steady approach to Vincent's beverage program has kept Brian Riester behind the bar since 2012.
Brian's objective with the cocktail list at Vincent is to give people a drink that isn't fussy, is always balanced, and well executed. The juices are hand squeezed, the syrups are homemade and working in tandem with Chef, the produce is processed with as little waste as possible. Rinds and trimmings make shrubs, syrups, vinegars, bitters, and infused spirits.
There is no room at Brian's bar for pretension or judgement (for the most part) so ask a question about the wine you've never heard of, or try the liquor that you've heard of, but not tasted. At the end of the day, it's just a drink - and there will always be another one.
Brian's objective with the cocktail list at Vincent is to give people a drink that isn't fussy, is always balanced, and well executed. The juices are hand squeezed, the syrups are homemade and working in tandem with Chef, the produce is processed with as little waste as possible. Rinds and trimmings make shrubs, syrups, vinegars, bitters, and infused spirits.
There is no room at Brian's bar for pretension or judgement (for the most part) so ask a question about the wine you've never heard of, or try the liquor that you've heard of, but not tasted. At the end of the day, it's just a drink - and there will always be another one.
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BOY VUNDERKIND (AKA CHEF)
JAKE CHAPPELL He's too busy cooking to give us an effing bio, deal with it. He makes cold stuff hot.
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