History:

My passion for cooking came at an early age of 10, watching my brother (Chip Ulbrich - Atlanta's Finest Dining), while he was attending an apprenticeship for Rockefeller Resort hotels. Every week he and his fellow students would come to our house and practice what they had learned. I would always be in the mix (pardon the pun) watching and helping. Later I realized I was learning as well. I was the only 10 year old who could make a Hollandaise that wouldn't break.

My entire culinary training came from my 15 years experience on the job. I have worked with some of the most extremely talented chef/owners and some of the not so experienced chefs. Over the years, these experiences taught me what to do and what not to do in the kitchen and how to properly treat clients and employees.

I am very fortunate to have been gifted with a discerning palette, both innate and developed. I have been described as having a natural ability to infuse unique flavors into everything from the most ordinary of dishes to the most complex.

Some of the more noted positions I have held include:

Bentley's Restaurant - Woodstock, VT - Executive Chef
Quaterdeck Restaurant - Cape Cod, MA - Sous Chef
Contrast @ the Commons - Cape Cod, MA - Sous Chef

In addition, I have opened three restaurants from initial staging.

I moved my business from the Northeast (Boston, Cape Cod, Vermont areas) several years ago to set up Garrett Gourmet on the West Coast, first in Los Angeles and now here in the Sonoma/Napa Valley area.

I look forward to introducing you to my culinary creations from your very own kitchen!

Chef Garrett