Chef Greg Garrison was raised in the Hudson Valley and attended Suffolk University in Boston before graduating from the Culinary Institute of America in Hyde Park. After graduating, Greg spent time in some of the country’s most celebrated restaurants, working with Chefs Wylie Dufresne, Grant Achatz and Ken Oringer. Most recently, he was sous chef at Boston’s acclaimed French fine dining restaurant, L’Espalier. Greg credits much of his success as a cook to working with L’Espalier’s chef de cuisine, Matthew Delisle, who taught him how to express himself through his food. Trading in big city life for the coastal vibes of Charleston, SC, Greg traveled south to join the team at Prohibition Charleston in 2015. Since his arrival, he’s completely revamped the restaurant’s culinary program, incorporating his technical plating onto the a la carte menu and his new “casual tasting menu.” This fall, Greg and the Prohibition Charleston team will open a second Prohibition in historic downtown Savannah.