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Bio
Noah Zamler started his culinary career at a very young age. From making school lunches for his siblings to lending a hand to his Italian mom and grandmother in the kitchen. His professional cooking career started at the age of 15 working at Bigalora Woodfired Cucina, where he learned the importance of a seasonal, ingredient driven restaurant and also met his one true love. After living in Rome for two years, Noah returned to Metro-Detroit and worked for Detroit chefs including Luciano Del Signore and Andy Hollyday. At Otus Supply, Noah practiced making pastas and sourdough breads, whole animal butchery and seasonal seafood. Over the past 10 years, Noah has worked throughout metro-detroit and chicago. In his spare time, you can find Noah riding his bike to the lake, gardening, and enjoying food and drinks with friends.