Staff
KYLE KRIEGER, MANAGING CHEF PARTNER
kkrieger@noblesrestaurants.com
Passionate, driven and innovative, Chef Kyle Krieger has developed his art next to some of the most talented professional chefs of modern times. Classically apprenticed at the Greenbrier and while working beside three certified master chefs, Chef Krieger honed time-honored traditional cooking skills while simultaneously perfecting modern cooking techniques.
Promoted to Chef of the Ritz-Carlton’s flagship Grill Room in Naples, Florida after just a year at the hotel, Chef Krieger developed a yearning for a more local approach to cooking. Born in the deep South, raised in the Midwest and living throughout the East coast, fresh ingredients and artisanal products have inspired him to extract the best experience from any culinary product.
Krieger’s cooking ideology returns to a more simple time, involving relationships with the people that grow the food, locally whenever possible. He believes that local food from a farmer that has a stake in the end product yields higher quality food with more nutrients and flavor. Fundamental and modern cooking techniques help evolve the cuisine to an art where the simple flavors of “place” are not overpowered by the fads of “now”.
Joining Noble’s Restaurant in 2005, Chef Krieger believes wholeheartedly in Chef Jim Noble’s desire to create great cuisine where the flavors and ingredients speak for themselves. A desire to be the best chef, manager and cook has lead Chef Krieger to search out the best of local foods and farms. Passion for the food in front of him and the people around him, Chef Krieger drives himself to present guests with the best dining experience around.
ALEX AMATO, MANAGING PARTNER
“My passion is creating an unforgettable dining experience for our guests.”
Having most recently come from West Virginia as Director of Restaurants for The Greenbrier Resort, Alex brings a wealth of food and beverage knowledge to Noble’s Restaurant.
“I have been very fortunate to have had the opportunity to travel and work with some immensely talented individuals, both culinary and front of house service professionals. Through these experiences I have harvested a comprehensive view of the industry.”
After graduating from the University of Kentucky, Amato got his first introduction to food and beverage when he was hired at The Ritz-Carlton Kapalua in Maui, Hawaii. “I had worked in restaurants all through college, but working for The Ritz really opened my eyes to the art of service and confirmed to me that my heart was in hospitality.” After spending a few years at The Ritz in Maui, Amato returned to the main land where he worked for The Richmond Hill Inn in Asheville, NC before joining The Ritz once again to open a new property in Greensboro, GA. Wanting to further hone his skills, Amato moved to Napa Valley where he served as Dining Room Captain at The French Laundry. “Working at what many believe to be the finest restaurant in the world was an experience I will never forget. I became immersed in food and wine and garnered a further understanding of the dedication it takes to be successful in this business.”
Having met Jim Noble through a mutual friend, Amato soon realized his philosophy and approach to hospitality were very much aligned with that of Mr. Noble’s. “People first. As hospitality professionals, we realize that creating relationships, not only with our guests, but with everyone we come into contact with is paramount. This philosophy, along with creating innovative and uncompromising levels of food quality and service is what we strive for at Noble’s Restaurant.”
Amato currently resides in South Charlotte with his wife Abigail and two dogs. When away from work, Amato enjoys the outdoors, cooking and entertaining friends and family.
RACHEL BURNS, EXECUTIVE PASTRY CHEF
Rachel Burns has a sweet role at Noble’s Restaurants – she is responsible for producing all bread, pastries, gelato and desserts for Rooster’s Wood-Fired Kitchen and Noble’s Restaurant in Charlotte. As the company’s Pastry Chef and Boulanger, Burns brings the freshest seasonable sweets and bread items to each table.
“Since I was 3 years old, my grandmother had me helping her make everything in the kitchen, from meatballs to her special birthday torte,” recalls Burns. “These culinary adventures sparked and nurtured my deep love for food and inspired me to pursue a career in baking and pastry,” she adds.
While in high school in Massachusetts, Burns began training under a French Chef at a local bakery to expand her baking skills, which led her to specialize in cake decorating. She moved on to attend Johnson & Wales University in Providence where she received her Bachelors of Science in Baking and Pastry Arts. During this time, Burns spent a semester abroad in Switzerland and Italy where she trained in the European style of baking. During her sophomore year, she works at Canyon Ranch in the Berkshires learning a healthier approach to baking. While in college, Burns received several awards, including the Johnson & Wales Outstanding Junior Award and the National Bread Leadership Council Rising Senior Award and Scholarship.
In Providence, Rachel worked for award winning chocolatier Andrew Shotts, helping to manage his retail store, Garrison Confections. Following graduation, Rachel moved to Charlotte and worked for Decadent Designs Bakery decorating cakes before she arrived at Noble’s Restaurant in early 2006.
Burns resides in the SouthPark area of Charlotte and when she’s not busy creating delectable desserts for Noble’s, she enjoys reading, photography, traveling and outdoor activities.
SHARON BALAS, CATERING & SALES MANAGER
DAVID HIMMELBERGER & MEREDITH DUMAS, SOUS CHEFS
