GET TO KNOW PEAK RESTAURANT’S EXECUTIVE CHEF ROSE NOEL
There are restaurants and then there are unforgettable moments. I’ve written about my feelings about Peak Restaurant so I won’t blab on about that any further … BUT … it feels imperative that I share my findings after having dived in deeper. We know that there is amazing food at this restaurant, so now, let’s learn a little more about the brains behind it, the hands that craft it, and the woman who helms this kitchen guiding them to produce an incredible menu. Read on for my interview with Peak Restaurant’s Executive Chef Rose Noel.
MW. Growing up, did you find yourself surrounded by family and/or friends who cooked? If so, was there someone who inspired you to get into cooking?
RN. Growing up, my household was a culinary hub, with both of my parents being exceptional cooks. This environment sparked my initial interest in cooking, showing me the love that goes into making food and the joy that cooking can bring to everyday life.
MW. At what point did you want to become a chef? Was there a pivotal moment?
RN. My desire to become a chef emerged after completing business school when I found myself at a crossroads. Although I enjoyed learning about accounting and marketing, my heart wasn't truly in it. I began cooking as a temporary path, but it quickly blossomed into a passion that I've joyfully pursued ever since. To this day, I am grateful that my journey led me in this direction, as I can't imagine anything more fulfilling than being a chef.
MW. When you envisioned becoming a chef, was the kitchen at Peak the kind of restaurant you imagined?
RN. In the early stages of my career, my perception of being a chef was mainly influenced by cooking shows, which left me with excitement but also uncertainty about what lay ahead. What I was certain about, though, was my love for cooking and making people happy with my food. Being at Peak has been an extraordinary journey — a dream come true. This unique venue, with its mix of local and international guests and its breathtaking views, has exceeded all my initial expectations and continues to be a source of daily inspiration.
MW. What is your favorite dish on the Peak menu? Why is it your favorite?
RN. My favorite dish on the Peak menu is the Halibut with snow crab. It's a mix of flavors I deeply enjoy—pickled peppers, lentils, and the freshness of seafood. It represents the essence of what I love about cooking: a unique blend of flavors, quality ingredients, and a celebration of the sea.
MW. What is your best tip/advice for a home cook?
RN. Keep it simple: Pick ingredients that you love and always opt for what's fresh and in season. This method ensures that crafting delicious meals not only requires far less effort but is also immensely rewarding for the taste.
MW. What is your guilty pleasure food/dish? What about it do you love?
RN. My guilty pleasures are Tonkotsu Ramen with marinated egg and Bucatini alla Amatriciana. There's something so comforting about noodle dishes—their versatility, the rich flavors, and the way they carry both tradition and innovation in every bite. Particularly after a demanding day in the kitchen, there's nothing more satisfying than preparing a comforting bowl of noodles to unwind and relax with.
MW. Is there anything else you’d like to add to this interview?
RN. Venture out and try new dining spots. The culinary landscape is bursting with exciting new restaurants, each one offering a glimpse into a chef's passion and creativity. Embrace the adventure of dining out, allowing yourself to immerse in new flavors, stories, and experiences.
