Staff
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.
BO BUXTON, ASSISTANT MANAGER, PRIVATE DINING COORDINATOR
JIM NOBLE, EXECUTIVE CHEF
jbnoble@noblesrestaurants.com
DAVID HIMMELBERGER, CHEF DE CUISINE
Spending much of his time on his grandparents farm growing up, David was exposed to high quality foods from an early age. Home-grown vegetables and fruits, both fresh and canned, were staples at Granny Himmelberger’s table, along with freshly-butchered chickens and homemade sausages.
David’s love for cooking didn’t emerge until later in life, while he was earning his Bachelor’s Degree in Business Administration. While preparing meals for he and his roommates began as a chore, it evolved into something he was truly passionate about. David chose to pursue this passion by enrolling at the Culinary Institute of America in Hyde Park, New York. David’s time at the CIA, as well as his externship at the prestigious Hotel Dupont in Wilmington, Delaware, developed a base of knowledge and skills with which to begin his new found career.
After graduation, David moved to Charlotte and found a spot on the line at Noble’s Restaurant, as well as a lunch cook position at the Charlotte JCC, where he became schooled in kosher cooking. David ascended his way through the ranks at Noble’s, and in June 2010 was named Chef de Cuisine. David’s style features diverse local ingredients and classical concepts, with accents of modern techniques. Outside of the kitchen, David enjoys spending time with his wife Jen, their two dogs and brewing his own beer.
MEREDITH DUMAS, SOUS CHEF
