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ALEX HARRELL | CHEF & OWNER

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 and picking fresh berries and figs to 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 working as a pantry cook at Bayona under chef Susan Spicer. Under Spicer, Harrell acquired proper technical skills. In 2000, he began working for chef Gerard Maras. While under Maras, Harrell worked his way from lunch line cook at Gerard’s Downtown to sous chef at Ralph’s on the Park and Table One. He credits both chefs with inspiring him to continue to continue studying proper technique, precision, and the value of fresh, available ingredients. 

When celebrated French Quarter bistro Sylvain opened in 2010, Harrell joined the team 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 Eatocracy and Time.com. In 2014, Harrell announced his departure from Sylvain to open his own restaurant Angeline, which opened in Spring 2015. Angeline will embody Harrell’s simple, clean approach to Southern cooking.

angeline-hospitality-manager-adrienne-kaplan

ADRIENNE KAPLAN | GENERAL MANAGER

Adrienne applies both her education and prior experience to her role as General Manager of Angeline. Hailing from Long Valley, N.J., Adrienne graduated with a bachelor’s degree in food service management and an associate’s degree in restaurant management from Johnson & Wales University in Providence, Rhode Island. 

After graduation, Adrienne moved to New York City where she cultivated her experience at Blue Smoke, part of Danny Meyer’s Union Square Hospitality Group. While there, Adrienne expanded her casual fine dining experience and earned her Cicerone certification. Adrienne relocated to New Orleans in 2012. After spending some time getting to know the city and its restaurant culture, she joined the opening team as Angeline’s Hospitality & Service Manager. In the fall of 2016, Adrienne became General Manager-working closely with the Front and Back of house to oversee Angeline. In her free time, Adrienne is an avid baker and enjoys experiencing all that New Orleans has to offer.