Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Noé Jonston

Saint Rose,LA

Summary

Highly driven and passionate chef with a strong foundation in fine dining, luxury hospitality, and high-volume execution. Known for an energetic presence on the line, relentless attention to detail, and a deep commitment to delivering the highest standards of quality and consistency. Trained in both classical and modern techniques, with a proven ability to innovate while respecting culinary tradition. Skilled in tasting menu execution, precise plating, and team leadership. Thrives in fast-paced, high-pressure environments and constantly pushes for growth, creativity, and excellence in every dish served.

Overview

3
3
years of professional experience

Work History

Chef

August
05.2025 - Current
  • Executed precise preparation and plating of refined, seasonal dishes in a high-pressure fine dining environment under the direction of Executive Chef Corey Thomas.
  • Maintained exacting standards for cleanliness, station organization, and mise en place, contributing to seamless nightly service and a consistent guest experience.
  • Demonstrated advanced culinary techniques, including sous vide, emulsification, proper protein butchery, etc. while adapting to menu changes from Executive Sous Chef.
  • Collaborated closely with the kitchen brigade to ensure perfect service during multi-course tasting menus and private events.
  • Upheld strict quality control, product rotation, and food safety standards in line with LDH.

Line Cook

The Ritz-Carlton
10.2024 - 05.2025
  • Prepared and executed upscale dishes for hotel guests, VIPs, banquets, and à la carte dining, maintaining Forbes Five-Star standards of quality and presentation.
  • Collaborated with the sous chef and CDC to execute seasonal menus, wine pairings, and large-scale events with up to 300+ covers.
  • Participated in culinary training programs focused on advanced techniques, product knowledge, and luxury service etiquette.
  • Upheld Ritz-Carlton Gold Standards of service and excellence, including rigorous attention to detail, guest personalization, and team professionalism.


Sous Chef

Vincent's
06.2024 - 02.2025
  • Supervised and mentored a brigade of line cooks, prep staff, and dish team, facilitating clear communication and efficient service during peak hours.
  • Collaborated directly with Executive Chef Adrian Fernandez to design nightly specials, execute menu changes, and manage inventory and vendor relationships.
  • Trained and supervised staff on classic Italian cooking techniques, ensuring quality, consistency, and efficiency on the line.

Shift Leader

Rotolos
06.2022 - 09.2024
  • Managed and supported a team of cooks, servers, and counter staff to ensure smooth service, quality food, and quality guest experience.
  • Resolved customer concerns in real time with professionalism and urgency, upholding a positive dining experience.
  • Trained new team members on kitchen procedures, food safety standards, and Rotolo's brand protocols.
  • Took the lead on food prep, pizza making, and oven operation, maintaining consistency and speed during peak rushes.

Stagiaire

Chateau Golf & Country Club
01.2024 - 05.2024
  • Participated in tastings, recipe testing, and plating design for new dishes, incorporating feedback to refine presentation and flavor balance.
  • Supported large-scale banquet operations for weddings, corporate events, and private parties ranging from 50 to 500 guests.
  • Collaborated with the Executive Chef and marketing team to capture professional food photography for social media, newsletters, and web menus.
  • Worked closely with the banquet chef to understand timing, service flow, and coordination between kitchen and event staff.

Education

High School Diploma -

Destrehan High School
Destrehan, LA
05.2025

Skills

  • Fine dining plating & presentation
  • Classical & modern French techniques
  • Butchery & protein fabrication
  • Mise en place mastery
  • Kitchen leadership & team training
  • Banquet & private event service
  • Sauce work & emulsification
  • Tasting menu execution
  • High-volume line efficiency

Accomplishments

  • Awarded Icon Plaque in May for Being part of an Open table Icon Restaurant.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.

Timeline

Chef

August
05.2025 - Current

Line Cook

The Ritz-Carlton
10.2024 - 05.2025

Sous Chef

Vincent's
06.2024 - 02.2025

Stagiaire

Chateau Golf & Country Club
01.2024 - 05.2024

Shift Leader

Rotolos
06.2022 - 09.2024

High School Diploma -

Destrehan High School

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