Andrew Garrison

Coming Up

Technique starts with the schoolwork: Andrew Garrison trained at Le Cordon Bleu College of Culinary Arts, where classic culinary discipline set the baseline for later service. That kind of training leaves a kitchen habit built on structure, repetition, and precision, with fundamentals treated as the working tools rather than the theory. At The Social Haus, that schooling shows up in day-to-day execution. As Executive Chef, Andrew Garrison applies a measured, service-ready approach that turns classical polish into food meant to be recognized and eaten without ceremony.

Where They Are Now

At The Social Haus in Greenough, Andrew Garrison works as Executive Chef, guiding the kitchen with discipline, steadiness, and a clear sense of purpose. The style is described in his own words as technically precise comfort food, which places the emphasis where it belongs: on method, consistency, and clean execution rather than ornament. That phrase points to a kitchen language built on care. Familiar dishes can still carry weight when the timing is exact and the finish is considered, and that is the space Andrew Garrison occupies at The Social Haus. The food stays approachable, but the work behind it is exacting.

In Their Words “I think of our style as technically precise comfort food.”