From Annapolis, Maryland, Garrett was raised on the Chesapeake Bay and carries with him a deep care for this region. He began cooking professionally when he was 24 years old; he received an undergraduate degree from Boston University before attending an Accelerated Culinary Arts Program at the Culinary Institute of America’s Greystone campus in the Napa Valley, CA.
Garrett will compete in the SPYCA Competition Grand Finale in Milan, Italy in October 2025 where he will cook a traditional Chesapeake dish, Quail Stuffed with Chesapeake Oysters. “I believe in the power of food and hope that in celebrating Chesapeake cuisine I can contribute to the health of the watershed and its communities.”
