Team
John Vermiglio, Chef
John is a Detroit native and twenty-year veteran of the industry who has opened eight restaurants during his professional career. John holds a Bachelors of Culinary Arts from the acclaimed Johnson & Wales University in Providence, Rhode Island, graduating with honors. Following his studies, Vermiglio accepted a position with the esteemed Charlie Trotter Corporation. Under the expert tutelage of Two Michelin Starred Chef Charlie Trotter, John Vermiglio was named Head Chef of Trotter’s To Go catering company.
Following, John stepped into the position of Executive Sous Chef at Chef Art Smith’s flagship Chicago restaurant, Table Fifty-two. Along with operating his signature Chicago eatery, John was also responsible for overseeing all private events and foreign and domestic travels for the Art Smith Company. After nearly four years John signed on with Chef Graham Elliot Bowles, spending time at his Two Michelin starred restaurant before being named opening Executive Sous Chef of Graham Elliot Bistro.
Prior to forming Four Man Ladder, John served as the Director of Culinary Operations for Chicago based Folkart Restaurant Management, renowned Chef Matthias Merges’ restaurant family. John was recognized on the Zagat 30 under 30 List for rising culinary professionals. He was also a nominee for Timeout Chicago’s Breakout Chef of the Year and Jean Banchet Chef de Cuisine of the Year. John was a contestant on Bravo’s ‘Around the World in 80 Plates’ an international cooking competition show. He was named to the 2016 Star Chefs Rising Star Chef list.
John currently serves as the Co-Executive Chef for Four Man Ladder, in-charge of menu creation, ordering, staffing and general operations for the food programs of the Four Man Ladder portfolio.
Will Lee, Beverage Director
Will is a metro Detroit native who specializes in creating unique cocktails. Will graduated from the College for Creative Studies in Detroit with a bachelor’s degree in advertising design. After deciding that a desk design job wasn't for him, he turned his attention towards bartending, striving to be the best and to learn and grow with the industry. Will has been bartending for eighteen years and has a wide range of experience with different types of bars and restaurants. He worked for the Hamlin Pub in Rochester and Clarkston and was eventually asked to help open the bar for Hamlin Corner in Royal Oak.
From there, he was contacted to help with the opening of Antietam, designing and executing their opening bar menu. He then moved on to bartend at Detroit’s Wright & Co and Selden Standard. In addition to his restaurant history, Will has used his experience to venture out into several successful pop-up productions. He designs each aspect of the event, including the graphic pieces, menus, and cocktails. This gives him the opportunity to utilize his background in design and allows him to tap into his creativity. Will has also been involved in several cocktail competitions.
He was a regional finalist in 2013 and 2014 in the Woodford Reserve Manhattan experience, a regional finalist in 2012 for the Bombay Sapphire Most Imaginative Bartender Competition, and was the Michigan runner up for the Absolut Bloody Mary contest. Will has a passion for pushing and elevating the industry, and a strong focus on hospitality. His focus currently, is to create trendsetting cocktails with fresh, house-made ingredients.
Will currently serves as the Beverage Director for Four Man Ladder, handling all menu creation, ordering, staffing, and general operations for the bar programs of the Four Man Ladder portfolio.
Josef Giacomino, Chef
Josef is a seventeen-year veteran of the hospitality industry. Josef received his culinary training from the Le Cordon Bleu accredited Cooking & Hospitality Institute of Chicago. Throughout his professional career, he served as Chef de Cuisine of Quince Restaurant in Evanston, IL, a fine dining destination serving haute cuisine in a turn of the century boutique hotel. He also guided the kitchen of Jam Restaurant in Chicago as the Chef de Cuisine, a contemporary brunch spot that has become a staple in the city.
Prior to joining Four Man Ladder, Josef served as the Executive Chef of Michelin Guide awarded A10 Hyde Park, an upscale French and Italian inspired restaurant in the heart of Chicago’s South Side. Under his expert tutelage, he guided the restaurant toward a Michelin Bib Gourmand Recognition, a three-star review from the Chicago Tribune, a spot on Chicago Magazine’s 2014 Best New Restaurants List, Timeout Chicago’s 100 Best Dishes of 2014, among others. In July of 2015, Joe was named one of Zagat’s 30 Under 30.
Joe currently serves as the Co-Executive Chef for Four Man Ladder, in-charge of menu creation, ordering, staffing, and general operations for the food programs of the Four Man Ladder portfolio.
Michael Gray, Director of Operations
Michael is a metro-Detroit native and 27 year hospitality veteran with experience ranging from dishwashing and bussing tables in the early years to directing regional and hotel operations more recently. Humble beginnings as a dishwasher at his neighborhood greasy spoon were the first pavers in a path that led to serving, bartending, cooking and ultimately management positions within the industry. Michael waited tables and tended bar during his schooling at Michigan State University and Specs Howard School of Broadcast Arts before moving to Los Angeles to pursue a career in copywriting and voice-overs.
It was in L.A. that Michael got his first opportunity as a General Manager for the independent chain, Hennessey’s Taverns Inc. in Hermosa Beach. From there Michael returned to Michigan to be closer to his family and joined the Union Joints family leading the Union Woodshop team in Clarkston before accepting an offer with Peas & Carrots Hospitality to open Beau’s Grillery in Bloomfield Township. Michael developed a reputation for cost control and building sales while General Manager of Social Kitchen and Bar in Birmingham and MEX in Bloomfield Hills before being promoted to Regional Manager for P&C. During his time in that role, the company grew from 3 to 13 operating locations with Michael leading the teams on the ground.
In 2018, NoHo Hospitality out of New York began recruiting him to lead the food and beverage operations in the General Manager role for San Morello, Evening Bar and the Shinola Hotel with San Morello earning accolades among Detroit Free Press’ Best New Restaurants of 2018 despite only being open for 2 weeks. Michael has a well rounded hospitality and business skill set with a focus on business development, cost control and training.
Michael currently serves as the Director of Operation for Four Man Ladder, overseeing the day to day operations, human resources, training and business development.