Garrison Price

Where They Are Now

Italian cooking rewards control: timing, repetition, and a clean finish. Garrison Price has worked inside that register, building a career in kitchens where restraint is part of the brief and execution has to hold under pressure. The path starts with Culinary Director at Jean-Georges Vongerichten, a role that placed him in one of the more exacting and visible settings in the trade. That line continued in Manhattan in 2018, when Price became Executive Chef at Il Buco Alimentari e Vineria. By 2021, he had moved into the role of chef at Madam. Across those posts, the pattern is consistency rather than reinvention: each step adds responsibility, while keeping the work tied to Italian cuisine and a clear point of view.

Signature

Price’s dishes sit in the space where polish and precision meet. Kumamoto Oysters, Diver Scallop Crudo, Duck Tortellini, and Wild Striped Bass show a kitchen language built on clean handling and controlled contrast. The oysters and crudo point to brightness and restraint; the tortellini and bass suggest a chef comfortable with more structure and depth. Taken together, the list reads as Italian-adjacent cooking with enough range to move between coastal directness and layered composition.

In Their Words “I think people are still figuring out that we are open.” That line has the plain edge of a chef speaking before the room has fully caught up to the dining room. It describes the early work of audience-building: service is running, the kitchen is in motion, and recognition is still coming in gradually. For Price, the quote fits a career that has advanced without theatrics, through steady placement and clear execution.