About The Chef

Meet Linda Harrell.


Chef Linda Harrell a Corporate Chef for 101 Concepts since 2002 when she became Executive Chef of Mangia 101 and later took control of all culinary aspects of both locations of Meehan’s Public House. Chef Harrell began her career in 1984 when she completed an A.C.F. Accredited Apprenticeship Program. She trained at Kingsmill Resorts (owned by Anheuser Busch Co.) and worked as the Chef de Partie in the fine dining room, then known as the Riverview Room. She trained for two years under Daniel Yves Abid, who had trained under Roger Verge, Gaston Lenotre, and Alain Ducasse at the Hotel de Paris in Monaco.

Harrell hit her stride at Les Clos de Marchands in Williamsburg, where she worked as Executive Chef for five years and was featured in Williamsburg Magazineís “Top Ten Culinary Wizards” Issue. For the next eight years, Harrell worked as Executive Chef at Germanoís Trattoria Toscana in Baltimore, MD, where every product was made by hand, including the fresh pastas, breads, and desserts. She later left for Antica Posta in Atlanta, GA, where she contributed her culinary knowledge to the staff there before leaving to join 101 Concepts.

Harrell has cooked at the prestigious James Beard House in New York City and was a featured chef on ABC’s “Eat & Greet” show. Harrell has been featured in numerous periodicals such as Gourmet Magazine, The Atlanta Journal-Constitution, The Baltimore Sun, Baltimore Magazine, Flavors, and Atlanta Magazine. She is a member of Les Dames dí Escoffier International and actively participates in demonstrations and benefits throughout Atlanta.