Meet Our Culinary Team
Chef de Cuisine
Matt Tilman oversees the daily culinary operations of Gallery Restaurant, as well as all à la carte food service operations throughout The Ballantyne. With more than 11 years of working in some of the most popular restaurants in Charlotte, Tilman brings a wealth of expertise and new inspiration to the role.
Most recently, Tilman served as sous chef. Prior to joining Gallery, he held sous chef positions at Global Restaurant and e2 Emeril’s Eatery. Tilman also worked at Myers Country Club.
Tilman earned a degree in food service management at Johnson & Wales University. He is an Eagle Scout and has received several awards from the American Culinary Federation.
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.
Restaurant Manager, Gallery Restaurant
With more than 12 years of food and beverage at renowned luxury properties, Stephen Toth oversees the daily operations of Gallery Restaurant.
Toth works to ensure the highest level of quality, consistency and guest satisfaction and is currently the creative mind behind the successful Whiskey Club of Ballantyne.
Prior to joining Gallery Restaurant, Toth worked as senior food and beverage manager at The Ritz-Carlton Amelia Island, overseeing the resort’s beverage program. He also served as food and beverage manager at The Lodge at Sea Island, recognized by Travel + Leisure and U.S. News & World Report as the number one hotel in the continental United States. His responsibilities included working in a stagiaire capacity at the prestigious Georgian Room, one of Zagat’s top 40 restaurants in North America.
Before that, Toth was an intricate part of The Ritz-Carlton Charlotte’s food and beverage growth and helped develop the property’s Lobby Lounge, Holiday Tea, Urban Sip (Punch Room) and Bar Cocoa concepts. Toth also partnered with BLT Steakhouse to expand its in-room dining operation’s dinner service.
Earlier in his career, Toth worked at Morton’s The Steakhouse in Charlotte. A Charlotte native, Toth earned a bachelor’s degree in food service management from Johnson and Wales University. Toth resides in Charlotte where he hopes to start a family in the near future.