Vincent Perri attended the Pennsylvania Culinary Institute and earned a degree from Le Cordon Bleu. After graduating, Perri moved to Miami, Florida to work under Chef Daniel Boulud at DB Bistro Moderne for three years where he advanced to chef de partie. After moving home to West Virginia with his family, Perri worked as executive sous chef at Jacksons Restaurant of Millcraft Hospitality and was subsequently promoted to executive chef of the newly opening Revel and Roost where he designed their menu concepts. Perri now brings his very own restaurant concept “Supper” to Federal Galley and the Pittsburgh community.
Supper is a fast-casual concept with a refined take on New American Cuisine. Over half of the offerings are vegan and gluten-free, providing unique options for all to enjoy—from carnivores to vegans, and everyone in between. Our main objectives are to source the finest American ingredients, incorporate techniques and flavors from around the world, and present them in our own unique style. We value making our own products from scratch. From gluten free breads, tofu, and tempeh to suckling pork, bacon, and sausages, nothing comes through the door pre-fabricated.