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 from the family garden. Farmerie studied mechanical engineering Penn State. Two years into his studies it became apparent the cooking he did to pay his tuition was the real source of his contentment.

He took a year-l...

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 from the family garden. Farmerie studied mechanical engineering Penn State. Two years into his studies it became apparent the cooking he did to pay his tuition was the real source of his contentment.

He took a year-long hiatus to explore the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes Islands. One year turned to seven, and his wanderings turned serious when he settled in Great Britain, earning a “Grand Diplome” at Le Cordon Bleu. He rounded out his education and technique at acclaimed restaurants such as Coast, Chez Nico, Le Manoir aux Quat’ Saisons, the Sugar Club and the critically-acclaimed The Providores and Tapa Room.

In 2003, Farmerie moved back to the States to open Public. The New York Times described his global approach as one that “swings for the fences with each and every dish,” and Michelin awarded the restaurant a coveted star in the 2009 Red Guide. In 2006, he opened The Monday Room, a 20-seat wine bar inside of Public, and in 2008, Farmerie extended his culinary reach launching Double Crown and Madam Geneva.