Map
, ,

Harrell, another alumni from Susan Spicer’s Bayona, moved to New Orleans in 1998 and started as a pantry cook.  In 2010, he joined Sean McCusker as chef at Sylvain in the historic French Quarter.  He continues to push the culinary envelope at Sylvain with dishes such as Buffalo-style veal sweetbreads, pickled gulf shrimp and braised beef cheeks.  

Close

Restaurant

Alex Harrell

Harrell, another alumni from Susan Spicer’s Bayona, moved to New Orleans in 1998 and started as a pantry cook.  In 2010, he joined Sean McCusker as chef at Sylvain in the historic French Quarter.  He continues to push the culinary envelope at Sylvain with dishes such as Buffalo-style veal sweetbreads, pickled gulf shrimp and braised beef cheeks.