Greg Garrison

Chef Greg Garrison was raised in the Hudson Valley of New York state. He earned a Bachelor’s degree at Suffolk University in Boston 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 Chef 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 joined the team at Prohibition in 2015. Since his arrival, he has completely transformed the restaurant’s culinary program. Two years later, Greg and the Prohibition team opened Prohibition in Savannah, GA – a casual fine dining, modern take on Southeastern cuisine. The concept was relaunched as Repeal 33 in August 2020. In 2024, the team added Prohibition Columbia to their portfolio.

When he is not traveling between the two restaurants, Greg is passionate about hunting and fishing – and utilizing every part of the animal. He also enjoys spending time outdoors with his wife Jenna, their daughter, and their dogs.