Maggie Noble

Graduated from the Napa Valley Cooking School in St. Helena, California in 2012. She was given the opportunity to stay with NVCS as the Assistant Culinary Instructor for several years where she taught professional culinary students but mainly continued to learn under a master in the field, Executive Chef Barbara Alexander, CHC, CEC.

Her education includes a BA in Professional Communications from Chatham University and a stint at summer school (it’s a real thing) at Harvard University’s Graduate School of Design - Design Discovery Program in Landscape Architecture. Maggie did not become a Landscape Architect but she did discover a passion for consciously engaging with the world around us. This led to an apprenticeship under farmer, Maria Baldwin on the organic Thornhill Farm outside of Charleston, SC with the Low Country Local First’s Growing New Farmers program.

After making deliveries to Charleston’s famous kitchens like FIG, Chef Sean Brock’s Husk and McCrady’s, Maggie realized that she didn’t know what to do with vegetables she was learning how to grow beyond taking their pictures. This frustrating ignorance led her to Napa and NVCS where she met Matt, a fellow culinary student. What soon followed were three kids, a dog and the noble home.

Matt and Maggie are currently renovating the historic Tavern on the Square in New Wilmington, Pa with the hope of opening a farm-to-table restaurant in 2023.