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


StarChefs: Where were you born and how old are you?
Brad Farmerie: Indianapolis, 31.

SC: Why did you start cooking? Who or what inspired you to become a chef?
BF: I started cooking to pay for college. I took a year off and went to London and never came back. I grew up eating lots of vegetarian and middle-eastern foods.

SC: You studied at Le Cordon Bleu. How important is it for aspiring chefs today to get culinary school training? What did you learn in school that you might not get working in a kitchen?
BF: I don’t think it was that important for me. I’ve learned most of what I know from the chefs I’ve worked for. I’ve been very selective and it has paid off. But in school you learn a lot about health and safety and technical things.

SC: Who do you consider your mentors and what chefs do you consider your peers?
BF: Peter Gordon and Anna Hansen are my mentors. Miles Curby and Lindsey Schwab are my peers.

SC: What are the biggest differences in the restaurant scene in NY versus London?
BF: It’s much, much more tight knit in New York than London. New York is more collegial.

SC: What is your most indispensable kitchen tool?
BF: My Sous chef and my mortar and pestle: almost everything makes its way into it.

SC: What cities do you like for culinary travel?
BF: Hanoi and Bangkok. There’s just enough western influence to make it available, but they stick to their roots.

SC: What are your favorite food haunts in London?
BF: St. John: it’s always full of chefs. The Eagle.

SC: What are your favorite ingredients right now?
BF: Corriander and pumpkin seeds, pumpkin oil; Melons are showing up in all my food.

SC: What is your favorite cookbook?
BF: By far, David Thompson. The Sugar Club Cookbook is closest to my heart. Hugh Fernly Whittingstall, who’s an English writer.

SC: What is your favorite question to ask during an interview for a potential new line cook?
BF: Where are their favorite places to eat and what dishes do they like to eat there?

SC: What advice/tip do you have for culinary students or aspiring chefs just getting started?
BF: You need to find chefs that have an open mind, believe in what you’re doing and have a great personality because you’re going to spend 90 hours a week with them.

SC: Where do you see yourself in 5 years?
BF: In New York working on another project.

Brad Farmerie
PUBLIC | New York City

Though American-born, Brad Farmerie takes a distinctly global approach to his cuisine at Public. He gained his culinary experience abroad, primarily in London, with explorations of France, Hungary, Romania, Spain and New Zealand. In addition, extensive trips through the Middle East, Northern Africa and Southeast Asia have influenced his cooking style and philosophy. Farmerie cites Chef Peter Gordon of London’s acclaimed restaurant The Providores as his most influential mentor. Now firmly planted on domestic soil, he has adapted Peter Gordon’s “magpie approach,” collecting culinary techniques, concepts and flavor combinations from cultures near and far.


Grilled Kangaroo on a Coriander Falafel
Chef Brad Farmerie of Public- New York, NY
Adapted by

Yield: 6 Servings


  • 5 ounces dried chick peas, soaked in cold water overnight
  • 3 ounces Tahini
  • ¼ bunch cilantro, chopped
  • 1 seranno chili, sliced
  • 1½ cloves garlic, minced
  • 1½ teaspoon ground toasted cumin seed
  • Zest of ½ lemon
  • Juice of 1 lemon
  • 1½ ounces red onion (about half of a small red onion)
  • 1/3 bunch mint, chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper
    Green pepper and apple relish:
  • 1 pound green peppers, deseeded and diced
  • ½ pound granny smith apples, cored and diced
  • 2 (1 inch) pieces ginger
  • 3 cloves garlic, minced
  • 1 serrano chili, sliced
  • 1½ cups sugar
  • ½ cup cider vinegar
  • 2½ Tablespoons red wine vinegar
  • 3 Tablespoons fish sauce
    Lemon tahini sauce:
  • ¼ cup tahini
  • 3 Tablespoons water
  • 3 scant Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • ½ teaspoon salt
  • 1 pound kangaroo loin

For falafel:
Blend all of the ingredients together in a food processor until a fine grain-like consistency is reached. Form into 6-7 flattened patties.

For green pepper and apple relish:
Blend the green peppers, apples, minced ginger and garlic in a food processor until a fine grain-like consistency is reached. Place in a non-reactive pot with all the other ingredients. Put on low heat and cook for approximately 30 minutes or until the relish looks glossy. The resulting product should have the consistency of fruit preserves. Cool to room temperature before serving.

For lemon tahini sauce:
Whisk all ingredients together.

For kangaroo:
Drizzle extra virgin olive oil on the kangaroo and season with Maldon salt and pepper. Place the loin on a hot grill and cook the kangaroo loin to rare. Remove the meat from the grill and allow to rest in a warm place for 4 minutes.

To serve:
Preheat a deep fryer to 375°F. Fry the falafel cakes until golden brown and crunchy. Drain on a paper towel and place in the center of a plate. Cover the falafel with the tahini lemon sauce, place five slices of the rare kangaroo on the sauced falafel, and finish with a dollop of the green pepper relish.

   Published: April 2005