Public Service, New Orleans
Chef Farrell Harrison grew up in New Orleans and is highly regarded by his city peers. He began his career as a dishwasher before honing his culinary skills in various New Orleans restaurants, including serving as Sous Chef at American Sector and Meson 923, where he established true collaborations with area farms. Before becoming Chef de Cuisine at Public Service, he worked as Sous Chef under Executive Chef Chris Lusk at The Caribbean Room developing classic Creole dishes. He also attended Nicholls State University where he studied Culinary Arts. The backbone to Chef Harrison’s approach to cooking is the use of the freshest, most local ingredients possible. His long-established relationships with local purveyors form the basis for serving both Classic and Creole-founded cuisine.