Talking Chefs

In this episode of Talking Chefs we hear the notable paths and opportunities of chance that Chef Michael Noble has taken over the last 35 years. A journey that helped define where he is and where he plans to be over the next 15, 20 or 25 years. It's a story about slowing down and accumulating experience through time. An apprenticeship at Hotel Vancouver and 8 years working his way through the ranks from cook to Executive Sous Chef at The Four Season Hotel accumulated experience. Once Chef Noble realized he was ready to take the next step and become an Executive Chef, he did so in 1996, as the opening Chef of Diva at the Met, also in Vancouver.   As the years unfolded, Chef Noble found himself on Iron Chef Japan as the only Canadian Chef to appear in the original Iron Chef Japan Series. As chance would have it, he transitioned back to Calgary to be the opening Chef of Catch Restaurant and Oyster Bar. Continuing to follow his curiosity, Chef Noble became the Director of Product Development and Culinary of