Noble Bird

Necessity is The Mother of all invention. The creation of Noble Bird is no different.

As the mom of two young sons, both of whom have life threatening food allergies, Sidney has a passion for food transparency and nourishing eats.

After discovering the challenges of dining out with dietary restrictions, Sidney and her family embarked on a journey to open a restaurant that served delicious food in a fully transparent environment. Real food that her family could be proud of. Because what you eat matters.

Meet Chef Andrew:

Chef Andrew’s expansive culinary resume spans nearly two decades and stretches across a wide swath of the United States, having worked alongside renowned chefs such as Marc Forgione and Daniel Boulud.

In 2013 he relocated to West Hollywood to open Blue Plate Oysterette, and most recently served as Executive Chef at Ivory on Sunset.

Andrew’s 18-year culinary career began after he received his formal training at the acclaimed Scottsdale Culinary Arts and the Le Cordon Bleu College of Culinary Arts, but it was time spent with his grandmother in the kitchen as a child that really led to his love for all things food.

After years of working in fine dining settings, Chef Andrew has simplified his approach to cooking: let the ingredients shine. It’s a philosophy he now brings to the table at Noble Bird Rotisserie.