Meet Our Culinary Team
EXECUTIVE SOUS CHEF
As executive sous chef, Mike Bobb supports oversight of culinary operations and lead the stewarding operation and team. Most recently, Bobb served as banquet junior sous chef. Before that, he was sous chef at the U.S. National Whitewater Center.
Earlier in his career, he worked as chef de partie and corporate trainer at Gallery Restaurant and The Ballantyne. Bobb began his career as demi chef at Missouri Bluffs Golf Club. He earned a degree in food service management at Johnson & Wales University.
With eight years of experience in baking and pastry, Noelle Gogg brings a fresh perspective to the pastry team at The Ballantyne, A Luxury Collection Hotel, Charlotte.
As pastry chef, she is responsible for the day to day operations and organization of the pastry kitchen. Gogg oversees afternoon tea pastries and Gallery Restaurant’s innovative dessert specials. She also oversees outlet menus, special events and holiday menus for The Ballantyne.
Prior to joining The Ballantyne, Gogg was a pastry cook at Montage Deer Valley Resort and Spa in Park City, Utah. She also worked at Biltmore Estate in Asheville, North Carolina and served as a baking assistant at Adams Fairacre Farms in Kingston, New York.
Originally from Kingston, Gogg is a graduate of the Culinary Institute of America.