Noah’s Eclectic Bistro
Chef Noah Miller, a Charleston native, began his passion for cooking at age thirteen. He took his first job at that young age working for Otis Laury in the WV Governor’s mansion. Under the watchful eye of Laury, Noah began his journey into the culinary world learning the basics of classic cooking. From there, Noah took a job at the former Tarragon Room at the Charleston Marriott where he worked until graduating from Capital High School. He immediately enrolled in the Culinary Institute of America in Hyde Park, NY. Not finding the challenges and fast paced environment he was accustomed to, Noah left the CIA and went straight to Palm Beach, Fl to begin working for Daniel Boulud at Café Boulud. At this world renowned five star restaurant Noah’s fine dining tuning, finesse, and attention to detail were honed to meet the standard of perfection demanded on a daily basis. In 2006 after two seasons in Palm Beach Noah returned to WV where over the next six years he worked and ran kitchens including Bridge Road Bistro, The Greenbrier Sporting Club, The Pines Country Club, and Sargasso in Morgantown. With the objective of owning his own restaurant in Charleston always in the back of his mind, Noah and wife Shonna moved back to begin to make that goal come true. Searching high and low for the right space, as well as, enough capital proved impossible until on the way to an interview with the Daily Mail the perfect space on hidden Mcfarland Street was found. Spending three months getting the space ready Noah, with the help of wife Shonna, opened Noah’s Eclectic Bistro in March of 2012. With 10 tables and 32 seats, Chef Noah offers an ever-changing weekly menu that truly presents an eclectic mix of dishes. Using the freshest, local, and seasonal ingredients every dish is layered with flavors, colors, textures, and aromas that will simply make your taste buds tingle.