In 1998, Harrell moved to New Orleans and began working as a pantry chef at Bayona under chef Susan Spicer. Under chef 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 March 2015. Angeline embodies Harrell’s simple, clean approach to Southern cooking.