Farrell Harrison is the Executive Chef and Owner of Plates Restaurant & Bar, Maria’s Oyster & Wine Bar, and Le Moyne in New Orleans, LA.
A native of Chalmette, Louisiana, Harrison has spent most of his life immersed in the rich culinary culture of New Orleans. His passion for food started at an early age— as a source of joy while helping his grandmother in the kitchen. By the age of 16, he landed his first job as a dishwasher at a local restaurant and later went on to hone his craft at the John Folse Culinary Institute at Nicholls State University.
With a career spanning over 20 years, Harrison has developed a deep appreciation for the global influences that have shaped New Orleans cuisine and has worked in a diverse range of culinary environments— from intimate local spots to large restaurant groups, hotels, and casinos. His leadership roles include time with Besh Restaurant Group at Borgne, American Sector, and the Caribbean Room, as well as Chef de Cuisine positions at Meson 923, NOPSI Hotel, and Josephine Estelle, before opening his own restaurant, Plates Restaurant & Bar, with co-owner Brian Weisnicht in 2023. His expertise extends beyond the kitchen, having also spent time in front-of-house operations, giving him a well-rounded perspective on restaurant management.
An advocate for continuous learning, Harrison fosters a kitchen culture where curiosity and collaboration thrive. He encourages his team to research, experiment, and contribute ideas—ensuring that every dish reflects both tradition and innovation. Rather than simply replicating the New Orleans most famous dishes, Harrison’s cooking philosophy is focused on the cultures and traditions that have left their mark on Southeast Louisiana, paying homage to these flavors while reinterpreting them in creative and thoughtful ways.
Over his career, he has played an integral role in 12 restaurant openings, including the reimagined Pontchartrain Hotel, where he developed operational strategies for multiple venues and banquet services within a single centralized kitchen.
In his spare time, Harrison enjoys live music and exploring the local food scene with his partner, Ashlie, and swapping travel stories with his chef colleagues in the New Orleans dining scene