April 8, 2014
We are pleased to welcome Alex Harrel of Sylvian in New Orleans as our next guest chef in the series.

Dinner includes Appetizers, Three Course Meal, Wine, Beer and Cocktail Pairings
6:30PM Reception 7:00 PM Dinner

Hailing from Southeast Alabama, Chef Alex Harrell’s earliest childhood memories were spending his summers on the Gulf Coast and learning how to cook and bake with his father.

Alex's first job was at a small seafood restaurant on the beach and he continued to work in restaurants throughout college. It wasn’t until after he graduated with a science and biology degree that he realized he could make a career as a chef and doing what he loves.

Alex moved to New Orleans in 1998 and began working as a pantry cook at Bayona for Chef Susan Spicer, where he learned proper technical skills. From there, he was introduced to Gerard Maras in 2000, where he worked his way from lunch line cook at Gerard’s Downtown to a sous chef at Ralph’s on the Park and Table One. He credits both Chefs for inspiring him to continue to learn to become a better cook and the importance of technique, precision and the use of only the freshest ingredients.

In the fall of 2010, Harrell was chosen by owners Sean McCusker and Robert LeBlanc to head the kitchen at Sylvain, the celebrated new restaurant in the French Quarter where Alex crafts simple but skilled Contemporary American dishes. Brett Anderson, The Times-Picayune’s food critic, states that Sylvain’s strength is in the “careful execution of a thoughtful roster of relatively simple dishes.” Zozo George, food critic for New Orleans Living, praises Harrell’s style as a reflection of the chef’s personality: “clever, laid-back and very, very easy to get along with.”

Alex has also been featured on CNN.com’s Eatocracy, Time.com, and Sylvain was included in Eater.com’s New Orleans Heat Map, a look at the top restaurants in the city.
When he’s not in the kitchen, Alex enjoys spending time at home with his wife and two daughters.

Call 601-446-8500 or visit opentable.com for reservations.
Event Details:
Time: 6:30 pm
Place: The Castle Restaurant
Cost: $$60 price does not include tax and gratuity
Guest Chef - Sylvain, Chef Alex Harrel