Noel Willhite

Noel Willhite

Noel Willhite

Venue Chef

Noel’s culinary career began by reason. He chose a path that would always provide employment, facilitate his desire to travel, and to allow him to earn a living doing what he loves. His first stop was a culinary school in Tallahassee, FL where he learned his craft. Shortly after graduation, he took a job at Doak Campbell Stadium, preparing meals for Florida State University football games and the executive skyboxes. Looking for more, he was off to Sin City to work in the Venetian Hotel’s Tao Bistro, which was the highest grossing restaurant in the country at the time. This is where he learned to feed hundreds, if not thousands, of people nightly with the utmost quality and professionalism.

From there it was back to his hometown of Bethesda, Maryland where he worked with many local seafood purveyors right out of the Chesapeake Bay and Potomac River. Opportunities arose in Maui and in Chicago before moving to Southwest Florida. For five years he worked with Hyatt Regency Coconut Point, as Chef at Tarpon Bay, as well as the banquet operation, providing for 6 different food outlets the hotel had to offer. Noel has been with the Crave Culinaire team since 2016, and is looking forward to the exciting opportunities Venue Naples has to offer . When asked what his favorite food is, “I don’t like that question. I just enjoy working with food. My answer is always ‘anything I have never cooked before.’”

Noel lives in Bonita Springs with his 7 year old daughter , Vera . His dream is to own and operate a ‘bed and dinner’ , a small community of bungalows where he offers personal meal plans and communal dinners.


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