Meet Hawksworth Development Chef Stephanie Noel

Originally from rural Quebec, Chef Stephanie Noel travelled west to Vancouver in 2001 after attending Montreal’s Institut de Tourisme et d’Hôtellerie, and since has worked in kitchens around the world. Returning to Vancouver in 2017, Chef Noel joined the Hawksworth Restaurant Group family as Development Chef, working closely with Chef David Hawksworth on a multitude of projects including menu development for the ongoing partnership with Air Canada and special events such as Vancouver’s Dîner en Blanc. Chef Noel is a genuine team player bringing an infectious positive energy into everything she does, both inside and outside the kitchen. 

Click below for 10 quick questions with Chef Stephanie Noel. 

 

  1. What inspired you to pursue a career in the culinary industry? 

I love eating first and foremost and I also love travelling. The two go hand in hand. I started mostly baking and working with pastry, but quickly got into cooking. 

 

  1. What do you love most about what you do? 

Being in touch with amazing products. I often find, forage, pick, hunt or fish for ingredients myself. I also love the creative aspect that comes with cooking and sharing opinions and ideas with colleagues. It is really inspiring to be part of a team that supports creativity and imagination. 

 

  1. How would you describe your culinary philosophy?

Very in line with my surroundings, utilizing very local ingredients no matter where I am in the world. 

 

  1. What’s your go to comfort food? 

Mexican food

 

  1. What’s in your fridge at home? 

A whole lot of condiments, too many hot sauces and every single dairy item (yogurt, cottage cheese, cheese, cream, butter, half/half)

 

  1. What’s for dinner tonight? 

Flank steak marinated in Mole and Achiote paste with sweet potatoes.

 

  1. What would you choose to be your last meal on earth? 

An entire cheese cart with a bottle of Champagne.

 

  1. Your favourite sushi spot in Vancouver? 

Temaki and Yuji’s

 

  1. Favourite food city/destination? (for what, name some dishes/ingredients) 

Paris for the bread and butter, cheese and amazing poultry or Portugal for seafood, wine, great people and inexpensive finds.

 

  1. How do you like to spend your time outside of work? 

Skiing, fishing, foraging, hiking, swimming. Spending time taking in the amazing landscape around us. 

 

  1. What would your colleagues be surprised to know about you? 

I won a million dollars at the lottery last year (but I still work just as hard as I did before). 

 

  1. It’s International Women’s Day (March 8th) what advice would you give to other young women  wanting to follow in your footsteps and pursue a career in the culinary arts? 

Don’t ever forget who you are and what your background is. Try to differentiate your personal life from your professional life. Always push your limits and be challenged. Don’t take everything too personal and build an indestructible shell.