Greg Garrison
Partner & Chef
Prohibition Charleston / Prohibition Columbia / Repeal 33 Savannah
As Chef and Partner at three successful Southeastern concepts, Greg Garrison brings a deep-rooted passion for culinary excellence shaped by years of experience in some of the country’s most renowned kitchens. He is known for his inventive take on Southern cuisine—finding a rare balance between refined technique and approachable, comfort-driven flavors.
Raised in New York’s Hudson Valley, Greg Garrison began working in restaurants at the age of 14, developing an early appreciation for the pace, discipline, and creativity of the kitchen. He later attended Suffolk University in Boston, earning a degree in English in 2010 with plans to pursue a career in law. Throughout his time in college, he continued cooking professionally, further solidifying his passion for the culinary world. These experiences ultimately inspired him to change course and dedicate himself fully to a career in the kitchen.
He enrolled in the prestigious Culinary Institute of America in Hyde Park, NY, completing the rigorous accelerated program in just 16 months. He then staged and trained under several acclaimed chefs, including Wylie Dufresne, Grant Achatz, and Ken Oringer. In 2012, Garrison was awarded a Sous Chef position at Boston’s legendary French fine-dining institution L’Espalier, a position he held until 2015. During this time, Garrison learned discipline and precision—characteristics that continue to define his cooking style.
In 2015, he relocated to Charleston, South Carolina to helm the kitchen at the acclaimed cocktail concept Prohibition. There, he transformed the restaurant’s culinary identity, leading it to new acclaim with a modern, elevated take on Southern cuisine. In 2017, Garrison and the Prohibition team expanded their vision to Savannah, GA, opening a second concept that evolved into Repeal 33—a casual fine dining experience celebrating the ingredients and traditions of the Southeast. Most recently, in 2024, the team launched Prohibition Columbia, further solidifying their presence across the region.
Garrison’s leadership is defined by excellence without ego. His kitchens are built on accountability, respect, and a culture that encourages his team to strive for greatness while maintaining a healthy work-life balance. When he’s not leading culinary operations across three cities, Greg can be found hunting, fishing, and cooking over open fire—often with his wife Jenna, their daughter, and their beloved dogs by his side.
