Chef Noah Belcher

Experienced chef with a strong foundation in both classical and modern techniques, blending technical expertise with a deep understanding of sensory science, food chemistry, hyper-locality, seasonality and restaurant operations. I hold an Associate’s degree in Culinary Arts and am currently pursuing a Bachelor's in Applied Food Studies at The Culinary Institute of America (CIA).

I have worked at Henrietta Red in Nashville, a seafood-focused restaurant where I refined my skills in oyster preparation, seafood butchery, and efficient station management. Additionally, I have contributed to culinary education by developing recipes for use in curriculum , ensuring that students engage with innovative techniques rooted in both tradition and modern science.

My culinary style is ingredient-driven, with a focus on balance, seasonality, and technique. I want to create a space where experimentation is at the forefront, focusing on woodfired techniques, fermentation, and zero-waste practices. I'm almost always caught thinking about how these elements can come together to craft unique and sustainable dining experiences. The opportunity to develop new techniques and push boundaries.