Chef Vincent Perri began cooking when he was 20 years old. Over the last decade, he has worked in many restaurants from Pittsburgh to Miami. After working his way up from a line cook to an Executive Sous Chef, Vincent became the original Executive Chef of Revel + Roost in Pittsburgh’s Market Square. While there, his dream of owning his own restaurant grew, and Vincent left R+R in June 2017. Vincent partnered with the Federal Galley team to open Supper — his vegetable-forward concept that operated on the North Shore for 18 months. When the opportunity to own his own brick and mortar space in the Strip District presented itself, Vincent knew he had to jump on it. Supper on Penn opened its doors in August 2019.