Michael Noble has been a cook since leaving high school over 35 years ago, and a Chef for almost two decades. He has represented his country in culinary competitions four times, been the only Canadian ever to challenge the famous Japanese Iron Chefs. His true passion is simple – he loves creating memorable restaurant experiences, and he understands that this is all about giving his people the tools, skills and knowledge to take care of even the most discerning diners.
When Matthew Batey was just 20 years old, his whole cooking career changed when Chef Bruno Marti handed him a piece of paper with a number on it. Unknown to him at the time, that number belonged to Chef Noble and with just one phone call he would soon be moving from Victoria to Calgary to work at Catch Restaurant. Crediting Marti and Noble as his mentors, Matt is the third generation who is now creating his own legacy as a champion of regional cuisine in the Northwest and a mentor to a new generation of kitchen talent. You can find this passionate young chef in his element during the Saturday night rush at The Nash.
Charming, jovial and always ready with an excellent wine recommendation, David is one of the key people to thank for creating such an outstanding guest experience at NOtaBLE and The Nash. Backed by a solid group of people who help him run the front of house, he’s dedicated his time to creating a strong in-house culture and thrives off being surrounded by a community who love what they do for a living.
A man of few words, Matt Wilson is the chef behind the line who brings another facet to The Nash’s menu with sinfully delicious desserts and fresh baked goods, like his signature daily bread. By way of Australia and Western Canada, Wilson names Paris as a major inspiration for classic pastry, but these days he’s very inspired by Spanish chefs like Albert Adrià who are shaking up tradition.
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