Chef Craig started his professional life as a mechanical engineer, with concentrations in manufacturing and materials science. He worked assisting research in advanced metal casting techniques, building jet engines with GE, and finally moved to Texas where he took a job for a small oil and gas company. When the recession hit and his entire department was laid off, Craig decided to pursue his passion for cooking vegan food. By the end of 2009, he had already managed his first restaurant kitchen and was looking to keep pushing himself to be the best chef he could possibly be.
In 2013, Bistro Vonish started as a monthly Supper Club (private dining events by reservation only) as a first step in realizing the type of inspired, chef driven menus that we offer. January 2015, we moved into the trailer, currently open on E 53rd Street. The goal is to grow the business, to burst at the seams in the trailer, then open a brick & mortar restaurant. One that offers seasonal menus, and a dining atmosphere refined enough for special occasions but with familiar staples that make it a perfect place to eat any day of the week.