World's 50 Best Bars
Brad Farmerie
- Discipline
- World's 50 Best Bars
i. Biography
An American chef, Brad Farmerie has built a career around a practical proposition: the best kitchens do not run on hierarchy alone, but on shared responsibility, where the room moves as one and the work stays disciplined. In London and New York City, his path has been shaped by formal training, ambitious openings, and a consistent interest in how service, structure, and pace hold a restaurant together.
Coming Up
Formal technique started at Le Cordon Bleu, London, and that grounding carried into the years that followed. Brad Farmerie began at Penn State in 1991, then moved through a run of exacting English kitchens as culinary trainee at Chez Nico, culinary trainee at Le Manoir aux Quat' Saisons, and culinary trainee at Coast. Each room added another layer of pressure, repetition, and precision to the work. A period under Peter Gordon at The Sugar Club in England, from 1996, marked the shift from learning to building. From there, Brad Farmerie moved into opening work as helped open / conceiver at The Providores and Tapa Room in England from 2001, a role that placed him inside both the food and the frame around it: the way a room is organized, how service runs, and how a dining room takes shape as a working system. That same sensibility carried into New York City, where he helped conceive PUBLIC from 2003. By 2008, Brad Farmerie was Executive Chef at Double Crown and Madam Geneva in New York City, continuing a career that moved between creative control and operational responsibility. The through-line is not a single signature, but the ability to shape different restaurants while keeping the underlying method intact. Since 2011, Brad Farmerie has been Executive Chef of Saxon + Parole, a role that fits the rest of his record: structured kitchens, shared effort, and a clear interest in making service feel coordinated rather than commanded.
Where They Are Now
The work continues the same approach that runs through his earlier kitchens: the restaurant functions best when ownership is distributed across the team, not concentrated at the top. In that model, collaboration is not an add-on to craft; it is part of the craft itself. Brad Farmerie’s restaurants point to a working culture where kitchen, floor, and wider team operate inside one conversation, each part carrying real weight in the final experience.
In Their Words “We want to give ownership to everyone who comes into our restaurants.”
Career - Executive Chef — Saxon + Parole, New York City (2011–present) - student — Penn State (from 1991) - culinary trainee — Chez Nico, England - culinary trainee — Le Manoir aux Quat' Saisons, England - culinary trainee — Coast, England - worked under Peter Gordon — The Sugar Club, England (from 1996) - helped open / conceiver — The Providores and Tapa Room, England (from 2001) - helped conceive — PUBLIC, New York City (from 2003) - Executive Chef — Double Crown and Madam Geneva, New York City (from 2008) Education: Le Cordon Bleu, London
Honors
Brad Farmerie has received Michelin Guide — star for PUBLIC (2009). Brad's honors include four consecutive Michelin stars for PUBLIC, Michelin star for PUBLIC (2009), Emerging Tastemaker (2006), and New York Rising Star (2005). The awards map a career that has moved from early recognition to sustained regard, showing both range and continuity. They sit naturally beside the rest of his work: a chef trained in classic kitchens, and one who has consistently made room for others within the life of the restaurant.
FAQ What is Brad Farmerie's current role? As of 2026, Brad Farmerie is Executive Chef of Saxon + Parole. Where did Brad Farmerie train or study? Brad Farmerie trained at Le Cordon Bleu, London. What recognition has Brad Farmerie received? Four consecutive Michelin stars for PUBLIC.
