Billy Noisette

Years of Participation

Chef Noisette’s culinary career spans two decades and myriad venues. The Charleston native attended The Culinary Institute of America, Hyde Park and subsequently applied his talents to The Waffle House, a private country club, A.W. Shucks (seafood) and Bocci (Italian), before joining Eli’s Table three years ago.  “I think I really learned to fine tune my cooking skills at the country club. The sky was the limit on ordering ingredients. I ordered from all over the world, using influences from different food cultures and cooking styles,” says Noisette. At Eli’s Table, he loves the pace and intensity of preparing guests their meals and making them smile and fusing items together to make them “come alive.” Some of his favorite foods to work with are avocados, jalapeños, and peppers and all things Italian.