Andrew Ward

Andrew Ward has joined the restaurant as Executive Chef / Managing Partner,.  Ward brings an extensive, seasoned background and a wealth of knowledge to Noble’s Grille.

Ward joins the team from the renowned Quality Meats restaurant in New York City, an establishment operated the highly regarded Smith & Wollensky Restaurant Group.  At Quality Meats, which he helped to concept and open, Ward acted as Chef de Cuisine.

“I’m looking forward to joining Noble’s Grille at such a dynamic time,” said Ward.  “The recent renovation reflects the focus on an updated, expanded menu featuring many regional ingredients, with a comfortable, relaxing environment.  Being from the South, Jim’s focus on locally raised meat and produce is something that is very important to me, as well.”

Ward grew up in Elizabethton, Tennessee, where he began cooking Southern specialties at his parents' sides.  At after mastering family favorites like fried chicken and chicken and dumplings, Ward took a position at a local restaurant, where he thrived in the kitchen at the age of 16.  His career path led him to the armed forces, where Ward gained leadership skills, teamwork and discipline, but missed cooking and working in a kitchen.  After his service ended, he settled in Lake Charles, Louisiana, where he took a line cook position at Cajun-New American restaurant Pujo Street Café.  Ward's mastery of the cuisine and diligence resulted in his being named Executive Chef of the restaurant after several months.  In his new role, Ward became a voracious reader of all culinary materials, created new menus and also appeared on local news outlets and broadcasts.

To further hone his skills, Ward moved to New York City to attend The French Culinary Institute, from which he graduated with Honors.  He worked as a line cook at the Manhattan Ocean Club and Tabla while studying; later, he became sous chef of Oceana under Ben Pollinger.  Ward worked in collaboration with Craig Koketsu to open Quality Meats and act as Chef de Cuisine of the restaurant, where he applied his diverse background to create rustic, New American menus.

Contact:

award@noblesrestaurants.com