Greg Vassos, Executive Chef
The relationship between people and food has always guided and inspired Chef Greg Vassos’ culinary style; from the farmer to the chef to the restaurant patron, food has a role and a meaning. Building on his understanding of this connection we all have with food, Greg developed a simple vision to create dishes using the only the finest, freshest ingredients sourced as locally, sustainably and ethically as possible. In the fall of 2015, Greg joined the Brick Farm Tavern as a Partner and Executive Chef to continue the successes he has earned fulfilling his vision of connecting people to their food through expertly crafted dishes made with the best ingredients to be found.
With a career spanning nearly two decades, Greg has worked in some of the best kitchens across the globe. Experiences with Sergi Arola of Arola, Bruno Menard of the Dining Room, and at Eric Ripert’s Blue (sister restaurant of Le Bernardin) had him plying his craft and learning alongside a handful of the most respected industry leaders. Serving as Sous Chef under Eric Ripert, a Three-Star Michelin Chef, was a transformative and invaluable experience for Greg, instilling a respect for seafood to complement his deep appreciation for the terroir of farm-fresh ingredients.
It was as Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands where Greg began to develop a signature style: bringing unconventional techniques to French and American classics. During his tenure at Brasserie, Greg was honored to be invited to cook alongside a team of chefs at the James Beard House in New York City. His second invitation to The James Beard House came during his tenure as Chef of the Five-Diamond restaurant, L’Escalier, at The Breakers in Palm Beach, Florida. This time as Featured Chef.
From l’Escalier, Greg took an ownership role of the 30-seat Racine in Pottstown, PA, where he began to truly incorporate local, sustainable ingredients into his French technique of cooking. Finally, Greg worked as Chef de Cuisine for The Penrose Room at the Broadmoor, Colorado’s only Five-Star, Five-Diamond restaurant.
Despite his tremendous skill with contemporary haute cuisine, Greg brings an honest simplicity to even the most complex of dishes: never masking the quality of the ingredients in the experience of the dish.
Mike Lykens, General Manager
Mike Lykens is a Partner and General Manager of the restaurant, Brick Farm Tavern, in Hopewell, NJ. Mike is responsible for planning, execution and leadership of the strategic business plan as it relates to operations, hiring, training, and marketing.
Prior to commencing full-time employment with Brick Farm Tavern in 2015, Mike worked within the Five-Star Broadmoor Resort in Colorado Springs, CO, starting in 2006. During his tenure at the Broadmoor, Mike worked his way from Server to Sommelier at Summit, to Assistant General Manager at the Charles Court restaurant, to Interim General Manager at the resort’s pub, The Golden Bee. He finally took over as General Manager back at Summit in April of 2014.
Mike is a graduate of the University of Colorado in Colorado Springs with a BS in Business, focusing on Finance. By the time he received his degree, he had already passed his Level 2 Sommelier Certification and was committed to a career in food and beverage. He credits working with incredibly talented Master Sommeliers, mixologists and bartenders for fueling his passion for the industry.
Although Mike is dedicated to the operations side of the business for Brick Farm Tavern, he will be drawing on his considerable sommelier and artisanal beverage skills to oversee the beverage program at the restaurant.