Years of Participation
Chef Greg Garrison was raised in the Hudson Valley of NY state. He earned a Bachelor's degree at Suffolk University in Boston, MA before attending and graduating from the Culinary Institute of America in Hyde Park, NY. After graduating, Greg spent time in some of the country's most celebrated restaurants. He has worked with Chefs Wylie Dufresne, Grant Achatz, and Ken Oringer. Before moving to the Lowcountry, Greg was the Sous Chef at Boston's acclaimed French fine dining restaurant, L'Espalier. Trading in big city life for the coastal vibes of Charleston, SC, Greg traveled South to join the team at Prohibition in 2015. Since his arrival, he has completely revamped the restaurant's culinary program, incorporating his technical plating into the a la carte menu and his new "casual tasting menu." Two years later, Greg and the Prohibition team opened Prohibition in Savannah, GA--a casual fine dining, modern take on southeastern cuisine. The team relaunched Prohibition in Savannah as Repeal 33 in August of 2020. When he's not traveling between the two restaurants, Greg enjoys spending time in the outdoors with his wife Jenna and their two labs.