Born in the Bay Area and raised in Virginia, Chef Black was exposed to the diversity of regional, coastal American cuisines at a young age. He received a full scholarship to study at The Culinary Institute of America in Hyde Park, graduating with honors in 2007. Soon after he moved to NYC where he strengthened his skills as an opening member of the team at Allen and Delancey and Corton before transitioning to Chef de Partie at Per Se. After six years in New York, Black spent three months staging in Europe at Noma, Relae, In de Wulf and The Clove Club. These experiences inspired the menu at Governor restaurant in Brooklyn where Black stepped into his first Chef de Cuisine role. Having been an instrumental contributor to Michelin stars of Quince, Atelier Crenn, Petit Crenn, and Bar Creen in San Francisco & Pineapple and Pearls in Washington D.C., Chef Black sought out the small-town charm of Monterey Bay, assuming the role of Executive Chef at Post Ranch Inn in Big Sur. Over ten months at the restaurant, he gained a deeper appreciation for the natural beauty and hyper-regional seafood of the Monterey Peninsula. He also observed the inner workings of the region’s dining culture, perceiving an opportunity to bring a modern European experience to the coastal destination of Carmel-by-the-Sea. Following his work as a private chef, Chef Black opened Chez Noir in Carmel-by-the-Sea with wife and Co-Owner Monique Black in October 2022. Realizing his dream restaurant, Chez Noir is a love letter to the pristine, hyper-local, micro-seasonal ingredients of Coastal California with additional influences from the strong culinary traditions of France and Spain. 📸 by @emmakmorris