Chef Garrison Price

Il Buco Alimentari & Vineria

New York, NY

SEPT
21–24
2  0  1  7

Garrison Price started his culinary career after high school in his hometown of Chicago, before working in many famed restaurants, including those at the Peninsula Chicago. From there, he spent time cooking in Portland, Oregon, before moving to New York. He honed his skills for more than four years under prestigious chef Jean-Georges Vongerichten. A few years later, Price joined Jose Andres’ ThinkFoodGroup as the Head Chef of China Poblana and then traveled through Mexico to research the authentic flavors and food of the country. He returned to New York to serve as Chef de Cuisine at the Mandarin Oriental’s Asiate.

Chef Garrison Price

Price has 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 to develop the restaurant’s beloved market-driven approach to Italian cuisine, while adding his own distinctive global influences.

“Since moving to New York City, il Buco and il Buco Alimentari have been the quintessential examples of great downtown restaurants for me. The vibe and soul created here is so genuine and one-of-a-kind, I’m thrilled to be a part of it.”
—Garrison Price

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