i. Biography
Ingredient-first cooking sets a narrow brief: clean flavor, controlled seasoning, and enough restraint to leave the product legible. Cory Garrison states that position plainly: "I like preparing simple and clean flavors, allowing the ingredients to speak for themselves."
Coming Up
Classical training provided the base before the work moved through resort, hotel, restaurant, and club kitchens. Cory Garrison trained at Scottsdale Culinary Institute before building a wide-ranging kitchen career across Texas, holding culinary role at La Torretta Lake Resort and Spa in Montgomery, Texas, culinary role at The Gooses Acre in The Woodlands, Texas, culinary role at Ruffinos Italian Restaurant in Fort Worth, Texas, culinary role at Escargot in Fort Worth, Texas, culinary role at Lola the Restaurant in Dallas, Texas, culinary role at Melrose Hotel in Dallas, Texas, and culinary role at Omni Hotel Downtown in Dallas, Texas (until 2015). Hotel and resort cooking require scale without losing definition on the plate. In 2015, Garrison moved to Alabama, where he became Executive Chef at Grand Hotel Marriott Resort, Golf Club & Spa in Point Clear, Alabama (from 2015), and Executive Chef at Saltwater Grill and Grand Steakhouse at the Grand Hotel in Fairhope / Point Clear, Alabama (from 2015).
Where They Are Now
Country club cookery rewards consistency, range, and a clear read on the room. Garrison is now Executive Head Chef at Willow Brook Country Club in Tyler, Texas. The current role follows a career that has kept two disciplines in view: Classical French techniques and Regional Texan cuisine. That balance shows in a preference for freshness, clean finishes, and seasoning that supports rather than covers. "My favorite foods tend to be very fresh and clean tasting." In another description of his method, he said, "I tend to cook more with olive oil than clarified butter and add a combination of spices to complete a dish."
Signature
The signature work sits in the steakhouse and resort register: Crab-stuffed, 8-ounce beef tenderloin, and Duck-fat fries.
In Their Words “I tend to cook more with olive oil than clarified butter and add a combination of spices to complete a dish.” “I like preparing simple and clean flavors, allowing the ingredients to speak for themselves.”
Honors
Recognition includes AAA Four Diamond Award.
Profile updated July 2026
FAQ
Asked of Cory
What is Cory Garrison's current role?
Cory Garrison is Executive Head Chef.
Where did Cory Garrison train or study?
Cory Garrison trained at Scottsdale Culinary Institute.
What recognition has Cory Garrison received?
AAA Four Diamond Award.
