New York, New York
Garrison Price is the executive chef of Il Fiorista where the seasonal menu focuses on Mediterranean flavors highlighting flowers and botanicals in their many edible and beautiful forms. At Il Fiorista, Garrison works directly with local and regional farmers to source ingredients and honor the restaurant’s commitment to sustainability.
Garrison has two decades of culinary experience working at acclaimed restaurants around the world from Hong Kong, Hawaii, and Portland, Oregon to Chicago, London and Abu Dhabi. He spent nearly three years as executive chef at Il Buco Alimentari & Vineria in Manhattan where he continued to develop the restaurant’s beloved market-driven approach to Italian cuisine and he also lead the esteemed kitchens of Asiate at the Mandarin Oriental, Jose Andres' China Poblano in Las Vegas, Jean-Georges Vongerichten's Kauai Grill and The Peninsula Chicago.
When Garrison is not in the kitchen teaching aspiring culinarians, he is volunteering around New York City, cooking for friends and family or training for his next marathon.