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Doc Noe

@drnoe

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I mostly like to eat things, listen to things, look at things, and occasionally fly to things.
Culinary Community Manager | YETI

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London trips always among the best of my year. In no small part because of the amazing people I get to hang with.

Loads of love to @valentinewarner49 @nickstrangeway @wearesprout @genevieveeats @fire_pirate_si becky @huntergathercook @leetiernan the whole @meatopiauk crew, @graceevelynharding @johanfritzell @mealtimes69 @mitchfontaine @bignathsbbq @saraelle666 @terri_mercieca @matblak @interstellarbbq @aliiiiiiiiiiiic and the three debatably fine gents I got to spend the whole week with, 11/10 hangs, @markylabrooy @chefjamesviles and @damianbennettphoto

I suck at remembering to take group shots so hopefully pics of the food we ate together will suffice by @drnoe

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a month ago

Thought I was just going out for a drink and boy was I happy to be wrong. What a ridiculously good squad of people to break bread (or shells) with taken in Anajak Thai by @drnoe

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a month ago

Not your run-of-the-mill barbecue collab with @huntergathercook at @interstellarbbq and boy did that work a treat. Interesting, unique combos and super tasty Nice one, Nick and John! by @drnoe

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3 months ago

A few lovely moments from @toshokanatx where every course and cocktail was put together with such great care. Thank you @sainew and co for an experience that was delicious and totally dialed but also just plain fun. taken in Toshokan by @drnoe

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4 months ago

L.A. + NOLA. Insane week, don’t know if I’ll enjoy the work and creativity of so many talented chefs in such a short time again soon. by @drnoe

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4 months ago

Hard to put into words how special this meal was. From the very first bite it was clear that Niki would not allow familiar and comforting flavors to be outshined by the focused, confident technique or the incredibly warm service. It was being like being gently disarmed yet completely wowed every step of the way, one of a handful of experiences I’ve had that have done both so well.

Big ❤️ @nikinakayama and @seastephaniefish

SAKIZUKE
Maine Lobster, Carrot, Onion, Milk Bread

ZENSAI
White Asparagus Shira Ae, Strawberry Kanten, Wagyu Tsukune, Sashimi Tartlet, Tempura, Potato + Caviar, Peas + Wasabi

MODERN ZUKURI
Spring Ocean Trout, Dutch White Asparagus,
Miso Brown Butter

OWAN
Asari Sumashi, Fennel

OTSUKURI
Traditional Sashimi

YAKIMONO
Vermillion Rockfish, Giant Kelp, Snap Pea, Kabosu, Sakura

MUSHIMONO
Uni, Dungeness Crab, Baby Taro, Yuzu

SHIIZAKANA
Spaghetti, Abalone, Mentaiko, Kaiware

NIKU
A5 Wagyu, Fingerling Potatoes, Masago Arare, Pickled Pearl Onions, Black Vinegar + Ponzu

SUNOMONO
Cara Cara, Kiwi, Raspberry, Lemon Verbena, Tapioca

SHOKUJI
Nigiri

MIZUMONO
Autumn Crisp Grapes, Tarragon, Jasmine Sencha, Konnyaku

Strawberry, Tres Leches, Lilac Gel, Warabi Mochi taken in n/naka by @drnoe

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4 months ago

Only had 24 hours in Hanoi. Can’t imagine I could have seen it any better, though, thanks to @donnguyyen and his incredible family. They are the hardest of the hardcore good eaters out there and a great hang. Feeling stuffed, stimulated, and thankful.

#hanoifood #foodvacation taken in Hanoi, Vietnam by @drnoe

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8 months ago

Some market eats in Seoul

1-4 Galchi-Jorim Alley (Hairtail Alley)

5 Gomtang in Namdaemun

6-8 Mangwon Market

9 Kaljebi at Mangwon Market by @drnoe

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8 months ago

More May-June belated posts

Sweden May 2025 - 3 amazing days guided by @johanfritzell @mealtimes69

1-4: VYN @danielberlinrestaurant
5-9: A visit to @carldreyer @blommerod
10-13: Kullen Lighthouse, Krapperups Castle
14-16: Köpsman Hotel
17-20: @holysmokebbqsweden

@seastephaniefish @chefjeremycharles @pipsplate by @drnoe

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10 months ago

CPH June 2025. Only 6 months behind on posting, not bad.

1-4: pre-MAD event @nomacph
5-7: MAD
8-10: Evening out w/ @chefjeremycharles @seastephaniefish @pipsplate to @barrcph
11: @fiskebaren
12-16: @restaurantschonnemann w/ JC SM PP and @johanfritzell @mealtimes69
17-20: @restaurantkadeau to see @kyuminhahn by @drnoe

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10 months ago

🙏🏻❤️✨ It has been an honor and pleasure to work with Chef Minji Park (@parkminz33), Chef Ji Hye Kim (@chefjihyekim), Chef Eunjo Park (@eunjoful), and Doc Noe (@drnoe) as we brought together our next SHIA Restaurant (@shia_dc) and YETI (@yeti) collaboration event that we've been preparing and working on for several months.

"A Taste of Adventure" provides a crucial platform for next generation chefs to communicate their original culinary voices and confidence through a unique tasting menu. This experience is their form of professional mastery, comparable to industry leaders publishing their expertise or speaking publicly on their original story.

Unlike the last two, this time we brought in two mentor chefs, and I worked closely with everyone to explore how we could make a more enriching experience that all could enjoy, but also intentionally build a journey where we grow together. From the menu curation and execution to the cooking process, there were so many details to think about, and I couldn't ask for a better dream team to do this.

Thanks to Chef Edward Lee (@chefedwardlee) for recognizing why programs like this needed to exist and entrusting me to lead these initiatives as I oversee SHIA's nonprofit programs.

Thank you, Doc, and YETI for hearing our vision out and supporting this initiative. Your goods help us practice sustainability in SHIA every day as we store items in steel and cook with steel items, but it's so meaningful that we get to do this to support the next generation of chefs' voices together.

And shoutout to Chef Max (@ifmaxhadinsta) and Chef Lin (@linchelinstar) for your support behind the scenes in the kitchen and ingredient preps, and many other SHIA team members.

I can't wait to see what more is in store next year as we continue to grow more programs like this at SHIA. ✨❤️

Photos by @elleyeonphoto

#chef #koreanamerican #shia #yeti taken in SHIA by @drnoe

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a year ago

Thank you to everyone who joined us for A Taste of Adventure: Flavor of Fullness with YETI on November 18, 2025. This evening was a dedicated celebration of the next generation of chefs, featuring a spectacular 5-course Hansik menu created by mentee Chef Minji Park (@parkminz33) and mentors Chef Ji Hye Kim (@chefjihyekim) and Chef Eunjo Park (@eunjoful).

While guests experienced a unique menu this evening, their participation also supported our next generation of chefs to express their culinary creativity and confidence. Partnering with YETI on this initiative has meant we could continue to empower the next generation of chefs' stories and highlight the importance of sustainable practices. Guests were able to enjoy the bab (hot temperature) and ice cream (cold temperature) in YETI bowls, serving as a reminder of how versatile YETI products are for good food.

Thank you, YETI, for enabling this dinner series and for championing sustainability through your durable products. Thank you all for celebrating the next generation of chefs' stories with us. We look forward to returning in 2026. See you soon at SHIA.

Learn more at https://shiarestaurant.org/yeti-dinner-series

📸 by @elleyeonphoto

#YETI #Atasteofasventure taken in SHIA by @drnoe

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a year ago