Chef Alex Harrell of Angeline - Biography

New Orleans, LA

January 2016

Originally from southeastern Alabama, Alex Harrell spent his childhood weekends on his grandparents’ Gulf Coast farm, digging potatoes and picking berries and figs to cook with his father. Before realizing his passion for cooking, though, Harrell earned a degree in biology. It was only when he took a job at a small, beachside restaurant owned by a family friend that Harrell realized what he really wanted to do, and never looked back. 

In 1998, he moved to New Orleans, and began working as a pantry cook at Bayona with local legend Susan Spicer. Harrell brought that experience to his next stop, cooking for Gerard Maras, and working his way from line cook at Gerard’s Downtown to sous chef at Ralph’s on the Park and Table One. Throughout his training, both Spicer and Maras taught Harrell to rely upon his early childhood connection to food from is family’s coastal farm. 

When Sylvain opened in the French Quarter in 2010, Harrell was ready to be head chef, cooking thoughtful modern American cuisine. In 2015, Harrell fulfilled his dream of opening his own restaurant in the Quarter. With Angeline, named for his mother, Harrell elegantly brings together his life’s experiences—from the Gulf to the table.