Brad Farmerie
210 Elizabeth St.
New York, NY 10012
(212) 343-7011

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Brad Farmerie
PUBLIC | New York City

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.

   Published: April 2005