Executive Chef Martial Noguier has long been a student of gastronomy.  Born in Paris and later relocating to a small town in the banlieue, Noguier fondly recalls his earliest culinary education, alongside his grandmother whose dishes— things like Rillete of Rabbit, Confit Pate, potatoes fried in duck fat, and chocolate mousse cakes—upheld the venerable traditions of French cuisine. 

Formally educated at France’s culinary academy Jean Ferrandi, Noguier moved on to work with some of the country’s most esteemed chefs, securing an internship with Alain Ducasse at Louis XVI in Monaco and working with Jacques Maximin at Diamond Vert in southern France. He later worked at a series of one Michelin star restaurants throughout Paris, using his breaks between service to tour the many museums that populate the city’s right bank. 

In 1987, he made the move to the United States, settling in Los Angeles. His first post was at Citrus and later at Patina under Joachim Splichal, a chef who would prove to be a great mentor for Noguier.  He was first introduced to wines and pairing in 1990 while working at Citronelle in Santa Barbara and continued to gain knowledge at the restaurant’s second location in Washington, DC.  Working with Michel Richard, Noguier learned culinary techniques like the use of acidity and the careful evasion of cooking methods that involve butter and cream along with practical knowledge like handling press and critical input.

In 1996, Noguier left the east coast to claim a post at Jumby Bay in Antigua. Here, he learned the nuances of Caribbean food—an experience that continues to inform his cuisine with its emphasis on fruit.  He returned stateside in 1998, this time to Chicago where he joined the team at Pump Room.  He amassed a host of accolades before joining one sixtyblue in 2001.

One sixtyblue represents the union of all of Chef Noguier’s culinary accomplishments. “I want to bring old recipes from France to contemporary America,” he says.  He emphasizes local farming and seasonality while upholding a menu that orbits around an extensive wine list.  His work at one sixtyblue has earned the restaurant 4.5 stars from Chicago Social, 3 stars from Chicago Magazine, and The Chicago Tribune, and 3 .5 stars and the accolade of “Restaurant of the Year” from the Chicago Sun Times in 2006.

Executive Chef Martial Noguier is best known for introducing a sense of whimsy to the staid structures of first-class cuisine. Striking a balance between the avant guarde and the familiar, Noguier brings a contemporary relevance to dishes that are comfortingly familiar yet daringly delicious.

Govind Armstrong | David Gilbert | Dewey LoSasso | Tracy Miller | Martial Noguier | Allen Susser