Meet Our Culinary Team
Alice Danter is responsible for planning and directing food preparation in the kitchen, including quality control, consistency and driving efforts to exceed guest expectations.
Before joining Gallery, Danter worked in food and beverage in Tennessee. Most recently, she was sous chef at Babalu Tacos & Tapas in Knoxville. Danter also served as a line cook at Blackberry Farm in Walland and Interim Restaurant in Memphis.
Danter received a degree in culinary arts at L’École Culinaire – Memphis.
Pastry Sous Chef, The Ballantyne Hotel & Lodge
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 sous 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 collaborates with the executive pastry chef on 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.