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’s ThinkFoodGroup as the head chef of China Poblano and then traveled through Mexico to research the country’s authentic flavors and food. He returned to New York to serve as chef de cuisine at the Mandarin Oriental’s Asiate.
As the executive chef of Il Buco Alimentari & Vineria, Price worked to develop the restaurant’s beloved market-driven approach to Italian cuisine, while adding his own distinctive global influences. Price recently became the executive chef of New York’s Cafe Clover, which focuses on pure, simple ingredients brought together in imaginative and unexpected ways.