Founder of Vice Burger, Chef Greg Schesser, established his culinary roots early as a student at the Culinary Institute of America in Hyde Park, NY. From there, he was recruited to work for Michelin-starred restaurant The French Laundry where he worked for renowned American Chef Thomas Keller. After working with Keller for years and Greg was invited to coach alongside him at the Bocuse d’Or.

Using years of experience and extensive training a goal was set to bring back that level of quality to the classic American burger.

The beef is ground fresh daily and never frozen. The buns are the perfect level of airy and buttery. The secret Vice Sauce is made fresh daily. Fresh onions, pickles are sliced by hand daily.

Every ingredient was thought through with the utmost precision and the result is the juiciest, steamiest, most delicious burger ever. One bite is enough for it to become your new favorite VICE.