ZERO RESTAURANT + BAR - Key Persons
Job Titles:
- CEO and Co - Founder of Easton Porter Group
As the CEO and co-founder of Easton Porter Group, Dean Andrews knows the nitty-gritty of five-star hospitality as well as anyone. Before launching EPG, Andrews served as senior operating officer for Orient-Express Hotels, Ltd., overseeing some of the world's most exclusive properties. He's acquired, repositioned and operated resorts, small and large luxury hotels and acclaimed restaurants across the globe, helping elevate the standards of hospitality excellence worldwide. Today he loves nothing more than honing the finer points of EPG's boutique properties, because that's what three decades in the hospitality industry has taught him: every detail counts.
As creative director and co-founder of Easton Porter Group, Lynn Easton brings her exceptional design eye and event expertise to complement Dean's business acumen. All EPG properties bear her signature style imprint. As founder of Easton Events, a leading event planning and design company, Lynn's classic taste and bespoke events and weddings have earned her a devoted following as well as a nod as one of Vogues' Top 5 Event Planners. Her work has been widely published including Martha Stewart, Town & Country, The Knot, Southern Weddings and Southern Living Weddings.
Job Titles:
- Creative Director and Co - Founder of Easton Porter Group
The hospitality company Easton Porter Group, owned by Dean Porter Andrews and Lynn Easton, manages premiere properties in Charlottesville, Virginia, and Charleston, South Carolina. The EPG portfolio includes Easton Events, Pippin Hill Farm & Vineyards and Red Pump Kitchen in Charlottesville, as well as Zero George Hotel, Zero George Restaurant + Bar, Wild Common and Cannon Green in Charleston. Easton Porter Group delivers distinctive hospitality experiences and services without compromise.
Vinson Petrillo's passion for natural, local ingredients is matched only by his deft gastronomic artistry. A graduate of Johnson and Wales, Petrillo's Italian ancestry gave him an early appreciation for festive dining and bold flavors. He honed his culinary skills in some of New York's finest restaurants, including Caviar Russe and Abe & Arthur's. Before coming to Zero George, Petrillo served as chef de cuisine at Prospect, a Michelin Bib Gourmand recipient, in Brooklyn. In addition to mastering the kitchen, Petrillo's talent has also wowed the TV camera, as two-time winner of Food Network's Chopped and Chopped Champions, and on Bravo's Top Chef Masters. In 2015, his innovative, technical cuisine won him the regional title at the S.Pellegrino Young Chef competition and a spot in the international competition at the Expo Milano 2015, sharing the stage with the world's best and brightest young chefs.