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CIA trained chefs in the hudson valley area About The Garrison
Valley at The Garrison
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Valley at The Garrison

Route 9, Garrison, NY
Reservations: 845-424-3604
Email / www.thegarrison.com
Map & Directions
Open Thu-Sat 5-9pm & Sat/Sun from 11:30-2:30pm

The Chefs at The Garrison


Brandon Collins:
A 2001 graduate of the Culinary Institute of America, Brandon returned to the Hudson Valley in the summer of 2002 as sous chef at The Garrison. He opened Valley restaurant the following summer and has been an integral part of the Valley team for the past four seasons. "I enjoy learning about other ethnic cuisines and incorporating them into my own American style - this season, I'm really into Spain. The other thing that inspires me is the quality of the products grown and raised in this bountiful area. I think there's nothing better that knowing exactly where your products come from and that they have been grown without pesticides."

Vin Mocarski:
A Hudson Valley native, Vinny was introduced to the wonders of the kitchen at a young age, helping his Italian grandmother prepare the family dinners. Vinny graduated from the Culinary Institute of America and worked in the prestigious Fellowship teacher's assistant program at the CIA. He returned to the Hudson Valley to work at The Garrison's Bill Brown restaurant and was quickly promoted to sous chef, and then to chef de cuisine, as the restaurant was renovated to Valley. Vinny says "I'm looking forward to the collaborative approach we are taking in the kitchen and to furthering our farm-to-table philosophy throughout all menus at The Garrison."
chef bio for Brandon Collins
Sample Menu
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The Chefs
Vin Mocarski at The Garrison restaurant

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