Robert Noce

Robert Noce, Executive Chef – Chart House Restaurant

Chef Robert Noce comes from a large Italian family so cooking is in his blood!  His also grew up in the restaurant business with Great Aunts in catering, a Grandmother who baked wedding cakes that shipped all over the East coast and an Uncle who was an Executive Chef. He learned seasoning, sauces and knife work early on from his aunts and uncles.

Outside of his family, Chef Robert started as a dishwasher at the age of fifteen in a local restaurant, and it didn’t take long to earn a spot on the line. Months later he was an assistant kitchen manager, which is how it all started.  He learned from many great chefs over the years in upstate New York restaurants. His first real challenge came in his early 20’s, where he helped write a menu for a new restaurant that quickly took off, helping him elevate to higher level in his career.  He helped to open many other restaurants from the Allegany up to the Adirondacks, finally ending up near Syracuse at Cucina Di Amore where he was the Executive Chef for the remainder of his time in New York.

Chef moved to California with his wife and children six years ago and began as a chef for Gordon Biersch in Palo Alto. “I really enjoyed my time (and shorter commute) with the Elephant Bar in Campbell and Cupertino. I loved those concepts, but craved something with a bigger concentration on the culinary, hence the Executive Chef position with the the Chart House”. Chef Robert has been at the Chart House on Cannery Row since taking over from Chef William Poolman and is loving the food, the concept and the people. “We strive to provide all our guests, the best experience and exceptional food that you would expect from a name that has been around for over 50 years!”  Clearly, Chef Robert proudly is at home at the Chart House.

Page last updated on October 1, 2012 at 1:52 pm