Chef Brad Farmerie of PUBLIC - Biography
New York, NY
Though American-born, Brad Farmerie takes a distinctly global approach to his cuisine. Raised in Pittsburgh in a food-loving family (his mother insisted on home baked bread and vegetables freshly plucked from their garden), Farmerie enlisted in his first kitchen just to help pay his college tuition. It sparked his curiosity about food; soon after what was meant to be a brief college hiatus exploring the culinary terrains of Europe, North Africa, the Middle East, Southeast Asia, and the Antipodes, turned into a life-long pursuit.
Farmerie followed his love for food to the UK and earned his Grande Diplome at Le Cordon Bleu in 1996. He honed his skills and techniques in several of England’s top kitchens, including Coast, Chez Nico, and Le Manoir aux Quat’ Saisons. But most influential to his signature style of cooking was Farmerie’s work experience under the wing of Chef Peter Gordon at the Sugar Club, and then assisting with the opening of Gordon’s and Anna Hansen’s acclaimed The Providores and Tapa Room in 2001.
In 2003, Farmerie moved back to the US to help conceive PUBLIC, the first restaurant owned by the design and concept firm AvroKO. A 20-seat wine bar, called The Monday Room, was opened within PUBLIC in 2006; here, Farmerie offers some of his most creative dishes yet, designed particularly to pair with The Monday Room’s eclectic wine selections.
In the fall of 2008, Farmerie extended his culinary reach as executive chef of AvroKO Hospitality Group’s Double Crown and Madam Geneva, which based its inspiration the unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.
In Fall of 2011, Farmerie focused his lens on traditional American grill fare to open Saxon + Parole with AvroKO, showcasing domestic meat and seafood, as well as seasonal and sustainable produce, marked with Farmerie’s signature global twist in flavors and cooking methods.
Over the course of his career, Farmerie has adapted his mentor Peter Gordon’s “magpie approach,” collecting culinary techniques, concepts, and flavor combinations from cultures near and far. His cuisine has earned accolades fromThe New York Times, four consecutive Michelin stars (2009-2012) for PUBLIC. He was named a StarChefs.com 2005 New York Rising Star; a Food Arts Emerging Tastemaker in 2006; and was a New Zealand Food and Wine Ambassador for their Trade Commission in 2005 and 2006. And he has been touted as one of Global Magazine’s Top 50 “Chefs to Watch.”