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Garrett’s culinary journey began in his grandparents’ garden, where he developed a deep connection to where food comes from. By high school, he had landed his first kitchen job and was instantly hooked. His passion led him to work in Michelin-starred restaurants across New York, Chicago, Los Angeles, and Stockholm, Sweden. In 2013, at just 25, he earned his first executive chef role at Torino in Ferndale, MI, where his inventive dishes and tasting menu–only format quickly earned acclaim and multiple awards for his bold, eclectic style.
In 2018, Garrett and his wife opened Albena, an intimate eight-seat tasting menu restaurant that pushed the boundaries of fine dining and defined what he calls Great Lakes cuisine.
Now, as Executive Chef Partner of The Dixboro Project, Garrett is reconnecting with his roots—honoring the heritage of the property and the generations of restaurants that came before. With his forward-thinking vision, he is expanding culinary boundaries, crafting innovative and transformative dining experiences, and sharing his passion with a broader audience while continuing to explore and elevate the flavors of our region.
Garrett’s culinary journey began in his grandparents’ garden, where he developed a deep connection to where food comes from. By high school, he had landed his first kitchen job and was instantly hooked. His passion led him to work in Michelin-starred restaurants across New York, Chicago, Los Angeles, and Stockholm, Sweden. In 2013, at just 25, he earned his first executive chef role at Torino in Ferndale, MI, where his inventive dishes and tasting menu–only format quickly earned acclaim and multiple awards for his bold, eclectic style.
In 2018, Garrett and his wife opened Albena, an intimate eight-seat tasting menu restaurant that pushed the boundaries of fine dining and defined what he calls Great Lakes cuisine.
Now, as Executive Chef Partner of The Dixboro Project, Garrett is reconnecting with his roots—honoring the heritage of the property and the generations of restaurants that came before. With his forward-thinking vision, he is expanding culinary boundaries, crafting innovative and transformative dining experiences, and sharing his passion with a broader audience while continuing to explore and elevate the flavors of our region.