Garrison started his culinary career almost immediately after high school in his hometown of Chicago. From there, he spent time cooking in Portland, Oregon before moving to NYC where he honed his skills for more than 4 years under prestigious chef Jean-Georges Vongerichten first in Kauai, Hawaii and later as Culinary Director of Culinary Concepts. A few years later, Garrison joined Jose Andres’ ThinkFoodGroup as the Head Chef of China Poblana, traveling through Mexico to research the authentic flavors and food culture of the country. He returned to NYC to be Chef de Cuisine at the Mandarin Oriental’s Asiate, where he worked for 2 years.
Garrison and owner, Donna Lennard, share a deep understanding of quality ingredients with a commitment to upholding their simplicity, elegance and integrity. As the Executive Chef of il Buco Alimentari & Vineria, he works closely with her to develop the restaurant’s beloved market-driven approach to Italian cuisine, while adding his own distinctive global influences.