Vas is a first generation Australian of Greek decent. After 2 years of studying a business degree at RMIT while working as a kitchen hand at night, Vas decided there was no way he was doing an office job. In 1995 Vas began his commercial cookery course at Box Hill TAFE.
During his apprenticeship Vas earned his stripes in the Melbourne restaurant industry doing stints at Carmines Restaurant, Madame Joes Joes and Cecconi’s. After a short stint as Head Chef at the famous Dogs Bar in St Kilda he embarked on an international journey in 2002 that would see him working at 1 Michelin star restaurant Chez Bruce in London. In 2003, he continued specialising in Italian cuisine while cruising around the Mediterranean as head chef on Motor Yacht Medusa. Buying and sourcing local seafood and produce gave him a greater appreciation of fresh honest seasonal produce.
Vas returned to Melbourne in 2004 and spent three years working at 1 chef hat restaurant Cicciolina in St Kilda. Affairs of the heart inspired him to move to Sydney to become sous chef at 1 hat Italian restaurant La Sala. In 2008, Vas became executive sous chef of the newly opened Restaurant Pendolino, working under culinary luminary, Nino Zoccali, original founding chef of Otto. Within one year the restaurant was awarded best new restaurant in Australia and one Chef hat in the Sydney Morning Herald.
With the arrival of his baby daughter, Vas has returned home to Melbourne as head chef at Church Street Enoteca.