Recipe Developer
Chef
Food Expert
<p>Known for his robust, flavorful southern cookery and meticulous technique, Alex Harrell is Executive Chef of Commons Club, the culinary epicenter of Virgin Hotels New Orleans. There, the award-winning toque creates seasonal dishes with a southern sensibility coupled with a healthy dose of Mediterranean influence.</p><p>Born and raised in southeastern Alabama, Harrell spent his childhood weekends on his grandparents’ Gulf Coast farm, where he first learned how to cook with the potatoes, berries and figs they picked. Upon graduating with a Bachelor’s degree from Hampton-Sydney College, Harrell began working in a small, beachside seafood restaurant owned by a family friend. It was this position that ignited his passion and desire to pursue a career as a chef.</p><p>In 1998, Harrell moved to New Orleans and began working as a cook at Bayona for acclaimed chef Susan Spicer. Under Spicer, Harrell acquired proper technical skills. In 2000, he began working for Chef Gerard Maras as a lunch line cook at Gerard’s Downtown. He credits both Spicer and Maras for teaching him proper technique, precision, and the value of fresh, available ingredients.</p><p>Since then, Harrell has been a mainstay on the Crescent City’s culinary landscape with stints at some of the city’s acclaimed restaurants including Ralphs on the Park, Table One and Sylvain, where he served as opening Chef. In 2015, the talented toque opened his first solo venture, Angeline, a French Quarter bistro known for its contemporary Southern cuisine and charming interiors. In 2018 Harrell accepted a position as Executive Chef to open Elysian Bar at the Peter & Paul Hotel in New Orleans’ Marigny neighborhood. Under his tutelage, the restaurant earned a “Best New Restaurant” nomination by the James Beard Foundation and was named a “Hot 10 New Restaurant in 2019” by Bon Appètit magazine.</p><p>In 2021, Harrell was tapped by the iconic Virgin Hotels brand to open their New Orleans property. Harrell’s responsibility includes developing the menu for Commons Club restaurant, The Pool Club and the hotel’s in-room dining and banquet services.</p><p></p>