Growing up in Pittsburgh, Mike's earliest culinary influences were his grandparents and mother. Watching them cook for him is one of the first memories he has of food and cooking. To this day, Noll considers his mother's food his favorite. His first professional experience happened by chance, when Noll was injured skateboarding and was made to get a job as a kitchen dishwasher by his mother, another way she influenced his career. Noll recalls Chef-Owner Michael Barbado as his first mentor while working in the kitchen at Peppercorns. The budding culinarian went on to work at Baum Vivant Restaurant in Pittsburgh as Sous Chef for two years under Chef Toni Pais. In 2006, Noll landed at Moto in Chicago, then one of the most cutting-edge restaurants in the country. He followed with tenures at Butter, Trenchermen, and Powerhouse. Mike then did a stint at Chicago destination, Schwa. He worked under Chef-Owner Michael Carlson, whose passion and love for his craft was instilled in Mike. He also helped open Jam with Chef Jeff Mauro, a major influence in his career. He worked as Sous Chef at Jam for a year before making his way to Elate where he started as the Sous Chef until he took over as Executive Chef for two years. Wanting to get back in fine dining, Mike landed a Sous Chef position at underground dining club, Sous Rising where he worked with Chef Jake Bickelhaupt, the most influential chef he has had the chance to work beside.