A Charlotte native, executive chef Blake Nolen discovered his love for cooking at the early age of 13 in his grandmother's kitchen. He spent his time perfecting her two favorite recipes: meatloaf and sticky buns.

Chef Nolen became an apprentice at the Sea Island Resort in Georgia in 2016, where he cooked at the distinguished AAA Five-Diamond and Forbes Five-Star restaurants. In 2019, he relocated to Dallas, Texas, where he worked as a sous chef at Sachet, Gemma, and under Chef Junior Borges at Meridian Restaurant. In 2022, he moved back to the Queen City to be closer to family and expand his culinary career as executive chef of SupperClub SouthEnd.

From Ibérico Bellota ribeye with sauce pimenton to shrimp and grits made with blue crystal prawns and a creole tomato broth, chef Nolen brings his diverse expertise and creativity to the Charlotte area. Drawing on Southern and European influences, he works closely with local and regional food purveyors and farms to create a menu that features a playful spin on traditional ingredients. Chef Nolen inspires his staff with his ingenuity and is a firm believer that everyone should be challenged in the kitchen.