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Brad Farmerie
PUBLIC | New York City
Biography
Brad Farmerie sums up his cuisine in three words: richness,
acidity and texture. This is the genesis of PUBLIC, a bold
restaurant concept that combines the creativity of his international
fusion with the familiarity of regional fare. Farmerie's goal
is to consistently present his diners with new ingredients
and undiscovered wines - not to overwhelm their palates, but
to offer them variations on flavors from dishes they already
love.
PUBLIC features a strong Antipodean influence, thanks to
Farmerie's formative experience at London's Providores and
Tapa Room. Farmerie collaborated with Providores co-owners
Peter Gordon and Anna Hansen to conceive PUBLIC's original
menu concept, using that kitchen's global fusion cuisine as
a point of reference.
Unlike the faddish fusion cooking popular in America during
the 1990s, this style of fusion has a purpose: take a traditional
dish from a culture and keep the same flavor profile while
changing the ingredients and interpretation. For instance,
Farmerie prefers the taste of New Zealand venison and guinea
fowl over American standards such as steak and chicken. He
is committed to importing meats, fish, produce and wines from
New Zealand and Australia, and he cultivates relationships
with suppliers, often becoming an exclusive American outlet
for certain products. Each year, Farmerie also spends time
traveling the world sniffing out new flavors, ideas and inspirations.
Brad Farmerie is as unique as PUBLIC. A London-trained American
with culinary roots in New Zealand, his kitchen is a creative
haven where chefs collaboratively create new dishes on a weekly
basis. Unique combinations, improvisation, success- it's a
formula that's served Farmerie well.
Brad originally moved to London in 1996 to work under some
of the most influential chefs shaping the culinary revolution
in Britain. He graduated from Le Cordon Bleu where he built
a strong culinary foundation, rounding his cooking style and
technique at such acclaimed restaurants as Coast, Chez Nico
and Le Manoir aux Quat Saisons. Most influential to his own
style was his experience working at the Sugar Club in 1996,
where he first embraced Peter Gordon's "magpie approach" to
cooking, then assisting Peter and Anna Hansen in the opening
of their critically acclaimed restaurant, The Providores and
Tapa Room.
Brad rounded his culinary education with broad travel throughout
the wine regions of Australia, France, Hungary, Romania, Spain
and New Zealand. In addition, his extensive trips through
the Middle East, Northern Africa and Southeast Asia have resulted
in his creative, global cooking style that is exhibited in
PUBLIC's eclectic menu.
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