Greg Garrison, Chef and Partner of three successful Southeastern restaurant concepts, is known for his inventive take on Southern cuisine—balancing refined technique with approachable, comfort-driven flavors. Raised in New York’s Hudson Valley, he began cooking at 14 and later pursued an English degree at Suffolk University before committing fully to the culinary path. After completing the accelerated program at the Culinary Institute of America, he trained under renowned chefs including Wylie Dufresne, Grant Achatz, and Ken Oringer. His career advanced with a Sous Chef role at Boston’s famed L’Espalier, where he honed the discipline and precision that continue to define his style.

In 2015, Garrison moved to Charleston to lead the kitchen at Prohibition, transforming its culinary identity with an elevated approach to Southern flavors. This success led to the 2017 opening of Repeal 33 in Savannah and, most recently, Prohibition Columbia in 2024. Known for fostering kitchens built on respect, accountability, and balance, Garrison emphasizes excellence without ego. When not overseeing his restaurants, he enjoys hunting, fishing, and cooking over open fire, often alongside his wife Jenna, their daughter, and their dogs.

Jim McCourt hails from Belfast, in Northern Ireland, where he was born in 1981. McCourt later moved to Monaghan, Ireland, when he was 13 and then immigrated to New York City at the age of 21. Both of McCourt’s parents were in the beverage industry – his mother was a bartender for 30 years and his father drove a liquor delivery truck – and McCourt followed in their footsteps, leaving school at age 15 to begin a career in the bar industry. He has held positions from dishwasher to bar manager, working in a variety of establishments including Irish bars, hotels, fine dining restaurants and cocktail bars. McCourt brings this versatility and depth of experience to his position as beverage director at Prohibition in Charleston, Prohibition in Columbia, S.C. and Repeal 33 in Savannah, GA.