Executive Chef: Mike Noll

Executive Chef Michael Noll sports an impressive resume that includes some of Chicago’s best restaurants.

Growing up in Pittsburgh, Noll's earliest culinary influences were his grandparents and mother. Watching them cook for him was the first memories the chef has of food and cooking, and to this day, Noll considers his mother's food his favorite, citing fried chicken and "shit on a shingle" (chipped beef on toast topped with cream of mushroom soup) as two of the best. His first professional experience happened by chance, when Noll was arrested for skateboarding and made to get a job as a kitchen dishwasher by his mother, yet another way she managed to influence his career. While working in the kitchen at Peppercorns, Noll recalls chef and owner Michael Barbado as his first mentor.

The budding culinarian went on to work at Baum Vivant Restaurant in Pittsburgh, Pennsylvania, where he served as sous chef for two years under the tutelage of Chef Toni Pais. In 2006, Noll came to Chicago, and landed at Moto, one of the most cutting-edge restaurants in the country. He followed this with tenures at Butter and Powerhouse, the latter of which he was part of the opening kitchen staff. Next up for Michael was a stint at yet another highly touted Chicago destination, Schwa. Noll was under the guidance of chef-owner Michael Carlson, whose passion and love for his craft was instilled in this young chef. He also helped open Jam with Chef Jeff Mauro, whom Noll considers a major influence in his career. He worked as sous chef at Jam for a year before making his way to Elate, where he works as the Executive Chef. His duties as Executive Chef of Elate include menu creation and execution along with most other daily responsibilities involved in running a kitchen.

On his off time, Noll enjoys spending time with his new wife and although cooking is his main passion, skateboarding continues to hold a place close to his heart.