HERO_IMAGE_09Crispy oyster mushroom and plant-based smoked Gouda sandwich Photo placement
Culinary roots / Creative vision
About Chef Noël
Chef Noël is a Virginia-based culinary creative whose relationship with food began in her grandmère’s kitchen. After moving from France to the southern United States, her grandmother worked in the kitchen at the Ft. Eustis Officers’ Club. She brought her French roots into the Southern food traditions she came to know. Growing up close to her, Noël learned to prepare French dishes and savory Southern cuisine.
That early influence grew alongside her work as a visual artist and project manager. She loves seeing raw ingredients, materials, ideas, and processes take shape as something people can experience. In the kitchen, that means caring about each step, from the first ingredient to the finished plate.
Her culinary work spans private dining, recipe development, food photography, and commercial meal preparation. She has helped plan and produce weekly menus at Real Food Meal Prep; developed cold-pressed lemonades and cookies sold in multiple stores through her company, The Angry Cock; and created recipes, photographed food, and hosted Yoga and Lunch events through The Elle B Group.
For Chef Noël, good food brings quality ingredients and careful preparation together with creative expression and care for the people being served.
ABOUT_PORTRAITChef Noël wearing her chef coat Photo placement
Selected culinary work
From ingredient to experience.
Plant-based dishes, fresh ingredients, and thoughtful presentation.
IMAGE_01Wild Blueberry Cheesecake Photo placement
Wild Blueberry Cheesecake
A raw, plant-based cheesecake designed around whole-food ingredients while maintaining a rich texture and elegant presentation. This dessert reflects an approach to creating visually striking dishes that accommodate multiple dietary preferences without sacrificing flavor or presentation.
IMAGE_02Apple Pie À La Mode FROOT Latte Photo placement
Apple Pie À La Mode FROOT Latte
The Apple Pie À La Mode FROOT Latte reimagines the traditional latte through the lens of fresh fruit and nostalgic flavor. Cold-pressed apple juice, fresh oat milk, vanilla, cinnamon, and a natural sweetener create a creamy, aromatic drink reminiscent of warm apple pie with vanilla ice cream. Enjoyed on its own or paired with espresso or matcha, it expands how fruit can be used in café-style beverage development.
A colorful, protein-rich breakfast platter built around a savory tofu scramble with bell peppers, onions, mushrooms, nutritional yeast, and plant-based cheese. Seasoned black beans, salsa, roasted sweet potato medallions, and fresh avocado complete the plate. Green onion and cilantro bring a bright finish. The platter is naturally gluten-free and can be prepared entirely vegan or adapted as a vegetarian offering.
Living Zucchini & Sun-Dried Tomato Lasagna with Cashew Basil Ricotta
A living-food interpretation of classic lasagna, built with delicate ribbons of fresh zucchini and layered with cashew basil ricotta. Fresh basil, garlic, and aromatic seasonings bring depth to the filling, while sun-dried tomatoes and fresh Roma tomatoes create an intensely flavored sauce. Finished with basil chiffonade and freshly cracked black pepper, the dish delivers complexity, texture, and elegant presentation.
VeganGluten-FreeLiving / RawHigh-EnzymaticDairy-FreePlant-BasedContains Tree Nuts
Seasoned oyster mushrooms are fried until deeply golden and crisp, then layered onto a toasted sesame seed bun with arugula, plant-based smoked Gouda, microgreens, apple hot sauce, and ketchup. The Gouda is layered at two temperatures for contrasting creamy textures. The sandwich balances crunch, smoke, acidity, sweetness, heat, and freshness in a plant-based comfort-food composition.
IMAGE_10Herbed Italian Fried Brussels Quinoa Bowl with Braised Tomatoes & Mushrooms Photo placement
Herbed Italian Fried Brussels Quinoa Bowl with Braised Tomatoes & Mushrooms
A composed plant-based quinoa bowl with crispy Brussels sprouts, sautéed mushrooms, a roasted tomato cream sauce, and a vibrant herb cream sauce. The Brussels sprouts are coated in a gluten-free chickpea batter with cornstarch and fried until deeply browned and crisp. Curly parsley and thinly sliced pink radishes finish this vegetable-forward entrée.
Dietary profiles describe the featured recipes. Ingredient substitutions and preparation conditions should be confirmed separately.
In the kitchen
Philly Cheese Mushroom Steak
A mushroom-based rendition of a Philly cheesesteak, shown through the cooking, assembly, and finishing process.
COOKING_VIDEOCooking, assembly, microgreens, and finished sandwich Photo placement
IMAGE_11Chef Noël at work in her chef coat Photo placement
Hospitality / Professional practice
Chef Noël at Work
Chef Noël brings her culinary expertise to life through hands-on catering and event service, creating memorable plant-based and vegetarian dining experiences. Her professional chef presence, warm hospitality, and attention to detail make her a trusted representative of conscious cuisine in any client-facing setting.
Her experience includes weekly menu planning and production at Real Food Meal Prep, alongside recipe development, food photography, and culinary events.
Commercial experience verification available upon request.
IMAGE_12Chef Noël holding a mango Photo placement
Mango Ingredient Portrait
A joyful connection to fresh whole-food produce and a fruit-forward, plant-based philosophy.
IMAGE_13Chef Noël holding a halved avocado Photo placement
Avocado Ingredient Focus
Whole-food philosophy, ingredient quality, and produce-centered visual storytelling.
Food safety / Professional standards
Credentials
IMAGE_15Framed ServSafe Food Handler certificate for Noel Edwards Photo placement
ServSafe® Food Handler Certification
Committed to food safety, professional standards, and exceptional culinary experiences.
Issued August 13, 2026 Expires August 13, 2029 National Restaurant Association / ServSafe®
Professional endorsements
Professional Recommendation
IMAGE_16Framed professional recommendation for Noel Edwards from Humble Lyons Photo placement
Humble Lyons
Creative Director | Photographer Podcast Host, All Things Plants Military Veteran | Community Leader
Humble Lyons has known and collaborated with Noel Edwards for approximately five years, observing her culinary care, service instinct, dependability, judgment, and commitment to continued growth.