Meet our Team



Orlando Pagán

Executive Chef

Chef Orlando Pagán leads the culinary program as Executive Chef of Wild Common and our sister property, events venue Cannon Green. Pagán always felt a strong pull toward the kitchen. Setting his sights on a career as a chef, Pagán left Puerto Rico after high school to attend Johnson & Wales University in Miami. Following graduation, Pagán remained in Florida, where he spent three years at the Ritz-Carlton Coconut Grove’s Bizcaya Grill Restaurant. Heading westward to San Francisco, he cooked in a handful of acclaimed restaurants before leading the kitchen of Michelin-starred The Village Pub as executive chef. After a second cross-country move, Pagán settled in the Lowcountry to join Chef Sean Brock as chef de cuisine of McCrady’s Tavern in March 2017. He was then promoted to Executive Chef in summer of 2018. He joined Wild Common and Cannon Green in February 2019. When he’s not in the kitchen, Pagán may be found playing golf, fishing off the Charleston coast, or spending time with his wife and two young children.

Creative Culinary Directory, Vinson Petrillo

Vinson Petrillo

Creative Culinary Director

Vinson Petrillo’s passion for natural, local ingredients is matched only by his deft gastronomic artistry.  Petrillo oversees the culinary concepts for Easton Porter Group properties and is the Executive Chef of our sister restaurant Zero Restaurant + Bar. A graduate of Johnson and Wales, Petrillo’s Italian ancestry gave him an early appreciation for festive dinning and bold flavors. He honed his culinary skills in some of New York’s finest restaurants, including Caviar Russe and Abe & Arthur’s. Before coming to Zero George, Petrillo served as chef de cuisine at Prospect, a Michelin Bib Gourmand recipient, in Brooklyn. In addition to mastering the kitchen, Petrillo’s talent has also wowed the TV camera, as two-time winner of Food Network’s Chopped and Chopped Champions, and on Bravo’s Top Chef Masters. In 2015, his innovative, technical cuisine won him the regional title at the S.Pellegrino Young Chef competition and a spot in the international competition at the Expo Milano 2015, sharing the stage with the world’s best and brightest young chefs.

Wild Common: Avocado Toast
Wild Common Cocktails
Easton Porter Group, Co-Founders, Dean Andrews and Lynn Easton

Dean Porter Andrews and Lynn Easton

Co-Founders, Easton Porter Group

As the CEO and co-founder of Easton Porter Group, Dean Andrews knows the nitty-gritty of five-star hospitality as well as anyone. Before launching EPG, Andrews served as senior operating officer for Orient-Express Hotels, Ltd., overseeing some of the world’s most exclusive properties. He’s acquired, repositioned and operated resorts, small and large luxury hotels and acclaimed restaurants across the globe, helping elevate the standards of hospitality excellence worldwide. Today he loves nothing more than honing the finer points of EPG’s boutique properties, because that’s what three decades in the hospitality industry has taught him: every detail counts.

As creative director and co-founder of Easton Porter Group, Lynn Easton brings her exceptional design eye and event expertise to complement Dean’s business acumen. All EPG properties bear her signature style imprint. As founder of Easton Events, a leading event planning and design company, Lynn’s classic taste and bespoke events and weddings have earned her a devoted following as well as a nod as one of Vogues’ Top 5 Event Planners. Her work has been widely published including Martha Stewart, Town & Country, The Knot, Southern Weddings and Southern Living Weddings.