Contact: rburns@noblesrestaurants.com

Rachael 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 bring the freshest, seasonable sweets and bread items to each table.

"Since I was three 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 Massachusettes, Burns began training under a French chef at a local bakery to expand her baking skills, which led her to specialize in decorating cakes.  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 in Italy where she trained in the European style of baking.  During her sophomore year, she worked 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 Counsel Rising Senior Award and Scholarship.

In Providence, Rachael worked for award-winning chocolatier Andrew Shotts, helping to manage his retail store Garrison Confections.  Following graduation, Rachael 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.