Greg Garrison


Years of Participation

2017-2020, 2021-2024

Chef Greg Garrison was raised in the Hudson Valley of New York state. He earned a Bachelor’sdegree at Suffolk University in Boston before attending and graduating from the CulinaryInstitute of America in Hyde Park, NY. After graduating, Greg spent time in some of thecountry’s most celebrated restaurants. He was worked with Chef Wylie Dufresne, Grant Achatz,and Ken Oringer. Before moving to the Lowcountry, Greg was the Sous Chef at Boston’sacclaimed French fine dining restaurant, L’Espalier. Trading inbig city life for the coastal vibesof Charleston, SC, Greg joined the team at Prohibition in 2015. Since his arrival, he hascompletely transformed the restaurant’s culinary program. Two years later, Greg and theProhibition team openedProhibition in Savannah, GA–a casual fine dining, modern take onSoutheastern cuisine. The concept was relaunched as Repeal 33 in August 2020.When he not traveling between the two restaurants, Greg is passionate about hunting andfishing–and utilizing every part of the animal.He also enjoys spending time in the outdoorswith his wife,Jenna, and their new daughter.
Other Restaurants