Chef Brad Farmerie

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About Chef Brad Farmerie

Brad Farmerie is a Michelin-star chef with over 30 years of experience in the culinary and hospitality industry. His career spans projects across North America, Europe, Asia, and the South Pacific. He is recognized for his leadership in culinary strategy and concept development, having worked with major brands like Virgin Voyages, JetBlue, and Impossible Foods. Currently, he serves as the Head of Food & Beverage for Bloomingdale's and has been instrumental in creating and managing numerous restaurant concepts.

★Awards & Recognition

Michelin Star (for PUBLIC)★Iron Chef America Winner

Two-Michelin-Starred (Le Manoir aux Quat…

Chef Timeline

Studied Culinary Arts

Attended Le Cordon Bleu in London, UK.

Worked as Chef

Le Manoir aux Quat’ Saisons

Worked at the two-Michelin-starred restaurant.

Worked as Chef

The Sugar Club

Worked as Chef

The Providores and Tapa Room

Worked at the critically-acclaimed restaurant.

Earned Michelin Star

PUBLIC

Received his first Michelin star in New York.

Opened multiple concepts

Insights

Key Information

Brad Farmerie is a Michelin-star chef with over 30 years of experience in the culinary and hospitality industry. His career spans projects across North America, Europe, Asia, and the South Pacific. He is recognized for his leadership in culinary strategy and concept development, having worked with major brands like Virgin Voyages, JetBlue, and Impossible Foods. Currently, he serves as the Head of Food & Beverage for Bloomingdale's and has been instrumental in creating and managing numerous restaurant concepts.

Customer Perception

Customer perception is not explicitly detailed in the provided information. However, his extensive career, Michelin star, and involvement with critically acclaimed restaurants suggest a generally positive perception regarding his culinary expertise and leadership.

Cuisine Highlights

Modern AmericanNew Zealand-inspiredMexican-inspired

News

March 1, 2023: Welcomed as Vice President of Culinary for New York projects at TableOne Hospitality.
November 8, 2018: Took the lead in creating the food and beverage strategy for Virgin Voyages.

Restaurants by chef

Saxon + Parole, Ghost Donkey, PUBLIC, The Sugar Club, Le Manoir aux Quat’ Saisons, The Providores and Tapa Room

Additional Details

Chef Farmerie began his culinary journey studying at Le Cordon Bleu in London. He has held significant leadership roles, including Partner and Executive Chef of AvroKO Hospitality Group establishments, Vice President of Culinary for TableOne Hospitality, and Vice President of Culinary Engineering and Vice President of Culinary Training and Education at Wonder (Marc Lore’s food start-up). He has a proven track record in cross-functional leadership, budget/food cost/P&L expertise, and brand building.