Brad Farmerie
VP OF CULINARY, NY
Chef Brad Farmerie is a Michelin-star chef with 30 years of experience in the culinary and hospitality world. His career has spanned the globe, including projects in North America, Europe, Asia, and the South Pacific, and partnerships with well-known brands and businesses. He joins TableOne after serving as Vice President of Culinary Engineering for food-delivery startup Wonder.
Farmerie grew up in Pittsburgh and his culinary career started when a one-semester break from his engineering degree at Penn State turned into seven years of living and working in London, during which time he earned the Grand Diplome from Le Cordon Bleu and cooked in some of the city’s best restaurants, including the two-Michelin-starred Le Manoir aux Quat’ Saisons, The Sugar Club, and the critically-acclaimed The Providores and Tapa Room. Trips throughout Europe, North Africa, the Middle East, Southeast Asia, and the Antipodes Islands rounded out his experience, giving cultural context to the cuisines he explored.
In 2003, Farmerie moved back to America and partnered with AvroKO Hospitality Group to open PUBLIC restaurant in New York City, where Farmerie’s creative, global approach was described by The New York Times as one that “swings for the fences with each and every dish." Farmerie earned his first Michelin star for PUBLIC in 2009, going on to hold the coveted red star for seven more years. Since then, he expanded his work with ten more restaurant/bar concepts across America and overseas, including Saxon and Parole (named “Best Restaurant Bar in America”) and Ghost Donkey (the award-winning mezcal and tequila bar).
Farmerie has also enthusiastically worked with companies looking to break the status quo and reinvent their industries. He created the inaugural menu for JetBlue’s new Mint business class, explored the future of food with Impossible Foods, and partnered with Virgin Voyages to dramatically raise expectations and standards for cruise cuisine. As Vice President at Wonder, Farmerie was instrumental in realizing the company’s goals of leveraging both technology and technique to efficiently deliver restaurant-quality food to customer homes.
Farmerie’s awards and accolades include a Michelin Star, a James Beard Award, The Rising Star Chef Award, and many others. He was also crowned the “Prince of Porc” at the inaugural Cochon 555 Competition and is an Iron Chef America Winner (“Battle Maple”). He is thrilled to now be sharing his creativity and knowledge with the TableOne team.