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Brad Farmerie was raised in Pittsburgh by a food loving family. His mother, an avid home cook, exposed Brad 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 passion. The one year hiatus he took from college to follow his dream lead to seven years in London and travels around the globe.
Farmerie moved to the UK in 1996 to work under some of the most influential chefs shaping the culinary revolution taking place in Britain. He obtained the "Grande Diplome" at Le Cordon Bleu where he built a strong culinary foundation and rounded out his education 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 with Peter Gordon at the Sugar Club in 1996, then assisting Peter and Anna Hansen in the opening of their critically acclaimed restaurant The Providores and Tapa Room in 2002.
Brad bolstered his culinary education with extensive travel throughout the Middle East, Northern Africa and Southeast Asia resulting in his creative, global style of cuisine that New York magazine has described as "free spirited fusion" and a menu that the New York Times raves "swings for the fences with each and every dish". In addition, his many trips through the wine regions of Australia and New Zealand have heavily influenced his choices when writing Public's unique and cutting edge wine list.
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| Pastry Chef Ellen Mirsky
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| Read Pastry Chef Ellen Mirsky's Bio
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| Consulting Chefs: Peter Gordon and Anna Hansen
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| Read Consulting
Chefs Bios
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Food Arts' "Emerging Tastemakers"
In October 2006, Food Arts Magazine named Chef Farmerie
to its Emerging Tastemakers list, an elite group of ten young
chefs who "will be influencing what, where and how we dine
out on a national level." Chef Farmerie was honored for
his pioneering brand of global cuisine.
StarChef�s �Rising Star
Chef Award�
The Starchef’s board, made up by twenty of the country’s
most influential chefs, chose Farmerie as one of country’s
rising chefs in 2005; the criteria for the award included creativity,
ambition, and exquisite presentation.
Global magazine top 50 �Chefs to Watch�
Global Magazine has acknowledged Brad Farmerie for his unique
cooking style in their “Ones to Watch” issue. Farmerie
was noted among the world’s top 50 chefs that will influence
cuisine at a global level.
Farmerie One of 10 New Zealand Food and Wine Ambassadors
The New Zealand Trade Commission selects ten chefs, sommeliers,
and restaurateurs to represent their country’s food and
wine around the globe. Brad Farmerie, along with Chef Scott
Bryant from Veritas and sommelier Roger Dagorn of Chanterelle
were selected for 2005 and 2006. In addition, Brad works with
the New Zealand Cervena council to develop recipes and promote
New Zealand venison.
TV, Radio, and Online Appearances
Brad has appeared in a variety of media outlets, including a
cooking demonstration on NBC's "The Today Show," radio
interviews with NPR and On the Menu, and online interviews
with www.savorynewyork.com and www.stirthepots.com.
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