002 Get to know Robbie

After a careful and layered selection process, we’re thrilled to introduce Robbie Noble as Residence’s very first Chef in Residence. His journey from curious kid to accomplished chef has been shaped by a deep love for food, nurtured through experience, resilience, and refined skills.

Robbie’s passion for food was sparked early, between the ages of six and twelve, during long family road trips to venture to Spain and France, spending 36 hours in a jam-packed car with the entire family. While his siblings (and most children) opted for hamburgers or steak and chips, Robbie gravitated toward the unfamiliar—frog legs, snails, and paella. These early culinary adventures fostered a sense of curiosity and excitement that, unbeknownst to him, would lay the foundation for his future career.

Back home, food played a different but equally meaningful role. Robbie grew up surrounded by fresh, homegrown produce. His family kept chickens and tended to a backyard garden filled with potatoes, carrots, ginger, and tomatoes. But it was the fruit—strawberries, damson plums, and cherries—that feel the most significant. Shared with neighbours and turned into jam for the whole street, these experiences gave Robbie an early understanding that food could bring people together and build a sense of community.

At age 15, Robbie entered a professional kitchen for the first time - when his school work experience placement fell through, he scrambled to find an alternative and landed a spot at the Midland Hotel in Bradford. What began as a backup quickly became a breakthrough. By the end of the placement, the head chef had offered him weekend breakfast shifts.

Robbie was still in school Monday to Friday but spent every Saturday and Sunday working in the kitchen. At the time, the job wasn’t about building a culinary future—he was just happy to have the pocket money. This early introduction to the demands and rewards of hospitality revealed a work ethic and passion that later defined his career.

After finishing school, Robbie enrolled at Leeds City College (formerly Leeds Thomas Danby) to pursue formal culinary training. Upon graduation, he was recommended for a role at Nigel Haworth’s Michelin-starred restaurant, Northcote, where he trained under head chef Lisa Goodwin-Allen. It was here that his talent and discipline were further refined in a high-pressure, high-standard environment.

From there, Robbie’s career took an international turn. He worked in some of the world’s most respected kitchens, including Clamato in Paris and Melbourne’s Vue de Monde, absorbing new techniques and deepening his culinary worldview with every move.

Now, as the first Chef in Residence at Residence, Robbie brings his concept Cherrywood. to life—a refined take on country-style cuisine that celebrates storytelling, and honest, seasonal produce. Drawing on childhood memories, community food culture, and years of international experience, Robbie crafts a menu that evokes nostalgia, curiosity, and a deep sense of place.