Alex Harrell pairs his lifelong experience with seasonal and accessible products with his classical technical skills in the kitchen at Angeline. Hailing from southeastern Alabama, Harrell spent his childhood weekends on his grandparents’Gulf Coast farm digging potatoes andpicking fresh berries and figsto cook with his father.After earning his bachelor’s degree in science and biology, Harrell began working in a small, beachside seafood restaurant owned by a family friend. It was this position that inspired Harrell to pursue his career as a chef.
In 1998, Harrell moved to New Orleans and began workingas a pantry chef atBayonaunder chef Susan Spicer. Under chef Spicer,Harrellacquiredproper technical skills.In 2000,he began working forchefGerard Maras. While under Maras, Harrell worked his way from lunch line cook atGerard’s Downtownto sous chef atRalph’s on the ParkandTable One. He credits both chefs withinspiring him to continue to continue studyingproper technique, precision, and thevalue of fresh, available ingredients.
When celebrated French Quarter bistroSylvain openedin 2010, Harrell joined theteam as head chef, serving thoughtful contemporary American fare. While at Sylvain, Harrell was praised for his simple, laid-back approach to food and was featured on CNN.com’s EatocracyandTime.com. In 2014, Harrell announced his departure from Sylvain to open his own restaurant Angeline, which opened in March 2015. Angeline embodiesHarrell’s simple, clean approach to Southern cooking.