The Kitchen

Executive Chef – Brad Farmerie

Brad Farmerie

Brad Farmerie grew up in Pittsburgh in a food-loving family. His mother, an avid home cook, exposed him to a variety of cuisines and insisted on home baked bread and vegetables straight from the family garden. Farmerie enrolled at Penn State, intent on completing a degree in mechanical engineering. Two years into his studies it became apparent that the cooking he did to pay his tuition was the real source of his collegiate contentment. Thus he took a year-long hiatus from studying the principles of physics to exploring first-hand the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes.


This travel inspired Farmerie to follow his love for food to the U.K. and then earn his “Grand Diplome” at Le Cordon Bleu in 1996. He further rounded out his education and technique at acclaimed restaurants Coast, Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with Peter Gordon at the Sugar Club, and he went on to assist Gordon and Anna Hansen in opening the critically acclaimed The Providores and Tapa Room in 1996.


In 2003, Farmerie moved back to the States to head up the kitchen of the first AvroKO-designed, owned and operated restaurant, PUBLIC, where his culinary magpie method takes cues from broad source material, looking to Asia, the Antipodes, and Europe for inspiration. The New York Times described this global approach as one that “swings for the fences with each and every dish,” and Michelin has awarded the restaurant a coveted star every year since 2009. In 2008, AvroKO Hospitality Group opened a gin den, Madam Geneva, which quickly became one of New York City’s most compelling drinking destinations.


In Fall of 2011, Farmerie focused his lens on traditional American grill fare to open Saxon + Parole with AvroKO Hospitality Group. The restaurant showcases domestic meat and seafood, as well as seasonal and sustainable produce, marked with Farmerie’s signature global twist in flavors and cooking methods. In March of 2012, Farmerie and AvroKO Hospitality Group opened The Daily in the space adjacent to PUBLIC. The small plate- and cocktail-focused concept offers a rotating menu, which changes daily. In August 2012, Farmerie once again teamed with AvroKO Hospitality Group to open The Thomas and Fagiani’s at The Thomas in a historic building located in Napa, California. There, Chef Farmerie showcases a menu that is enlivened by a wood-fire grill and enriched by Farmerie’s unique style using international flavors and culinary twists.


Brad Farmerie has been featured across a wide range of international media platforms, including The Martha Stewart Show, the CBS Early Show, and NBC’s TODAY Show. He is also an acclaimed author, who has written for many publications such as Food Arts. Among his numerous awards and accolades, Farmerie was named a StarChefs “Rising Star Chef” in 2005; one of Food Arts’ “Emerging Tastemakers” in 2006; and has been touted as one of Global Magazine’s Top 50 “Chefs to Watch.”



Chef Brad Farmerie was honored for his pioneering brand of global cuisine, joining an elite group of ten young chefs recognized for “influencing what, where and how we dine out on a national level.

The StarChefs board, made up of twenty of the country’s leading chefs, chose Farmerie as a rising star, based on criteria that included creativity, ambition, and exquisite presentation.

Global Magazine acknowledged Brad Farmerie for his unique cooking style in their “Ones to Watch” issue. Farmerie was noted among 50 chefs that will influence cuisine at a global level.

The New Zealand Trade Commission annually selects outstanding culinary professionals to represent their food and wine around the globe. Farmerie was selected along with Scott Bryant of Veritas and Roger Dagorn of Chanterelle.

Chef de Cuisine – Matt Hinckley

From an early stage, chef Matt Hinckley’s self-taught career has centered on respectful farm-to-table cooking, exhibiting a humble approach to food by sourcing locally and honoring the quality of fresh ingredients. After working in restaurants across the globe and with varying cuisines—from African to Alaskan—Hinckley arrived in New York. Before joining the PUBLIC team, Matt served under the tutelage of James Beard Award-winning chef Michael Schwartz at Michael’s Genuine Food and Drink and as chef de cuisine at Harry’s Pizzeria in Miami’s renowned Design District.


Pastry Chef – Ellen Mirsky

Executive Pastry Chef Ellen Mirsky expresses her culinary philosophy in tandem with PUBLIC’s free-spirited fusion. Since PUBLIC opened in 2003, Ellen’s seasonal desserts have incorporated PUBLIC’s signature uses of exotic ingredients and international flavors. Renowned for offering unique riffs and unusual twists, Ellen’s culinary style combines classic, sweet flavors with salty, acidic, and savory ingredients.


Ellen began her career as a fashion designer, studying at Syracuse University, and later, spending a postgraduate year in London at St. Martin’s School of Art. After London, Ellen decided to follow her true passion for food and enrolled at New York’s Institute of Culinary Education (ICE), where she graduated with a Diploma in Pastry and Baking Arts.


Ellen’s culinary creations are inspired by her design training as well as a love for travel. She continues to pursue her penchant for international cuisine and culture, visiting pastry and chocolate shops around the world to taste local sweets and broaden her palate. Ellen has built a stellar reputation from working in the kitchens of some of the country’s most celebrated chefs, including Charlie Palmer, Todd English, and Pichet Ong. Additionally, Ellen has received the ICE Alumni Hall of Achievement Award, and is a member of Women Chef and Restaurateurs and The New York Women’s Culinary Alliance.

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