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.”

 

AWARDS AND RECOGNITION

FOOD ARTS’ EMERGING TASTEMAKERS, 2006
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.

STARCHEF’S “RISING STAR CHEF AWARD”, 2005
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 TOP 50 “CHEFS TO WATCH”, 2005
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.

NEW ZEALAND FOOD AND WINE AMBASSADOR, 2005-2006
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.

Executive Pastry Chef – Brian Yurko

Brian Yurko, Executive Pastry Chef

At PUBLIC executive pastry chef Brian Yurko infuses the dessert menu with his distinct culinary style, seamlessly blending contemporary techniques and classical elements. Yurko was born and raised in Southern New Jersey in an art- and music-filled house, where creative exploration was always encouraged. The art of pastry attracted Yurko from a young age and upon graduating high school, he attended the Academy of Culinary Arts in his home state of New Jersey. While still in school, Yurko was tapped by Nobu alum Jemal Edwards to open Brûlée, a dessert-focused restaurant in Atlantic City. Yurko went on to gain additional professional kitchen experience at Cuba Libre in Atlantic City, before setting his sights on New York.

In 2007, Yurko arrived with a suitcase and a knife roll to interview with Kimberly Bugler at the 21 Club, where he proceeded to spend the next two years gaining experience in a variety of kitchen roles including fish cook. Yurko then joined The Core Club as pastry sous and before long, oversaw the pastry department. It was here that he worked with executive chef Stuart Ralston, whom Yurko credits with his introduction to modern culinary techniques. Yurko then went on to lead the pastry team at The Rabbit In The Moon restaurant in NYC’s West Village, before later opening Alewife in Long Island City, where he ran both the pastry and savory departments. In August of 2012, Yurko joined the team at our sister restaurant, Saxon + Parole, as executive pastry chef. In October 2014, Yurko was asked to oversee both PUBLIC and Saxon + Parole. At PUBLIC, he expresses his culinary approach and use of seasonal ingredients to compliment PUBLIC’s global fusion style.

Chef de Cuisine – Alan Wise

Alan Wise, Chef de Cuisine

Born and raised in Wangaratta, Australia, Alan Wise brings his lifelong love for Antipodean food and wine to PUBLIC. Having traveled the world and worked in kitchens in several different countries, Wise has a wealth of culinary knowledge and a distinct knack for utilizing exotic and international ingredients in exciting ways.

After earning his degree in informational technology at Swinburne University in Melbourne, Wise moved to London to work for Merrill Lynch. While living in London, he realized a growing fascination and passion for the culinary world through his network of friends working within the food industry. After volunteering his free time to help a friend open a new restaurant, it became clear to Alan that his heart was in the kitchen.

For the next four years, Wise studied at the Box Hill Institute in Australia as a culinary apprentice honing his skill and learning the ropes.

He then moved to Canada and landed his first job in the industry at Mediterranean-inspired Cioppino’s in downtown Vancouver. Wise went on to work at Michelin-starred restaurant Chapter One in Ireland and the renowned Milawa Cheese Company located in the famed wine producing region of Victoria, Australia, before making a move to New York City.

Prior to joining us at PUBLIC, Wise manned the kitchens at Michelin-starred Rouge Tomate, Picholine and Juni in NYC. Alan expresses his culinary philosophy here in tandem with executive chef Brad Farmerie’s free-spirited fusion – while focusing on modern trends and honest flavors.

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