Noah French
Pastry Chef

Noah French, a native of New Jersey, has had his share of travels. Upon graduating from the Culinary Institute of America in 1987, his pastry chef career began shortly thereafter with the opening of the Disney’s Grand Floridian Beach Resort.  During his tenure, he continued to be involved in the openings of the Yacht & Beach Club and the Team Disney Corporate Dining Room. At each location he prepared the desserts for hotel’s restaurants, banquets and private dining amenities and was promoted to Assistant Pastry Chef.

 

Noah continued his travels to work at The Palace Hotel in Sun City, South Africa as Pastry Chef. He was involved in the pre-opening and opening phases of the hotel and was responsible for the day to day operations of the pastry shop.

 

After completing his contract and returning to the U.S., Noah then began to work at the prestigious New York Athletic Club in Manhattan. He oversaw the production of the desserts for both their restaurants as well as their banquet facilities which catered up to 1000 people.

 

In 1996, he was recruited by Roy Yamaguchi as the Corporate Pastry Chef for his Hawaii restaurants. As Yamaguchi expanded his restaurants to the mainland, Noah moved to San Diego to base himself there and was responsible for the opening and pastry training for 24 of Roy’s Restaurants during his 12 years with them.

 

Noah continued to travel and supported all of Roy’s restaurants which eventually lead him to the famed, The Setai, South Beach. As Pastry Chef, he now collaborates with Executive Chef Jonathan Wright to create all of the amazing and delectable desserts enjoyed by so many ecstatic guests year in and year out.