Pastry Chef Conceptions
Noah French has enjoyed a
rich and satisfying career traveling the world and the U.S.,
perfecting desserts, training and mentoring other pastry chefs, and applying
himself to absorbing the best and latest the professional culinary world has to
Jersey native, Noah graduated from the Culinary Institute of
America with a specialty in pastry, and began working for Resorts International
Hotel and Casino in Atlanta City, followed by stops at Walt Disney World Resorts,
The Palace Hotel in South Africa’s
Sun City, and the New York Athletic Club in Manhattan.
In 1996 he was personally
recruited by the renowned fusion style chef/restaurateur Roy Yamaguchi to take
the position of Corporate Pastry Chef for Yamaguchi’s six restaurants in Hawai’i, in the wake of the pending rapid expansion of
the Roy’s family of restaurants across the U.S. Noah’s duties entailed not only personally
opening another thirty Roy’s restaurants from San Francisco to New York, and
Chicago to Texas, Arizona and Florida, but also implementation of innovative
dessert menus on a multi-unit scale, not to mention constant training and
retraining of his pastry chef staff in every location.
After twelve years with Roy’s, in 2008 Noah changed home addresses from San Diego to Miami Beach, where he is currently serves as Executive Pastry Chef of the luxury Setai Hotel in Miami Beach.