Chef Garrett had formal training in both French and Pacific Northwest cuisines. Garrett acquired French cuisine from the greatest chefs in the area while working in a number of exclusive eateries. He began his career at Luc in Seattle, where he worked under Thierry Rautureau.

After his tenure at Luc, Garrett relocated to San Francisco and worked for a number of chefs before landing at Petit Crenn for seven years. He worked at Petit Crenn under Dominique Crenn before quitting to open his own restaurant. Garrett aided Crenn in her transition to sustainable cooking, providing inspiration for The Hopeful Cup's menu.