She’s Behind the Magnificent Pastries at Yolan and Denim
Get to know Noelle Marchetti, the Executive Pastry Chef at The Joseph, a Luxury Collection Hotel, Nashville! We caught up with Noelle to hear all about her earliest childhood baking memories, her James Beard nomination, and her favorite local spots to eat, drink, and shop.
If you’ve never had one of Noelle Marchetti’s pastries, you’re overdue. As the Executive Pastry Chef for all of the culinary concepts at The Joseph, a Luxury Collection Hotel, Nashville, she offers up elaborate pastries and desserts that showcase culinary artistry at its finest. We asked Noelle about everything from her earliest childhood baking memories to being named one of this year’s James Beard Award semifinalists. Get to know one of Nashville’s standout pastry chefs — Noelle Marchetti!
What is your earliest childhood baking memory, and who or what inspired you to become a pastry chef?
My grandfather had a huge impact on my early baking years. As a child, he would tinker in the kitchen, changing recipes for baked goods to see how far he could push the envelope. Watching him experiment with the science behind baking piqued my interest and ultimately led to my passion for the craft.
What was the trajectory that led you to your position at The Joseph, and what is the scope of your role?
Prior to The Joseph, I spent time working in luxury resorts and hotels, including Montage Deer Valley in Park City, UT, and The Ballantyne Hotel in Charlotte, NC. Working in the luxury space expanded my craft, and during that time, I spent six years leading The Ballantyne’s pastry program alongside my team.
The Joseph reached out to me following a recommendation from someone in the industry to fill the Executive Pastry Chef role. My husband and I were curious about the offer, and upon visiting Nashville, we immediately fell in love with the city and The Joseph’s vision for its culinary program. Chef Tony [Mantuano] and I had a great rapport; from there, the rest is history.
My role at The Joseph includes overseeing all pastry production for the hotel’s culinary program, including Yolan, Denim, The Bar at the Joseph, The Coffee Bar at The Joseph, in-room dining, amenities, and banquet functions. The pastry kitchen is always humming!
Margo is quite the star at Yolan! Can you tell us about her history, how she came to be, and what she’s used for?
Absolutely! When I first began my role at The Ballantyne Hotel, I was lucky enough to work under an amazing mentor, Ben Kallenbach. Ben and his wife had spent time working in luxury hotels in the Cayman Islands, where they first created a sourdough starter named Margo.
Soon after my arrival, Ben and his wife left the hotel world to start their own bakery, Virtuoso Breadworks, in Waxhaw, NC. Upon my departure for Nashville from NC, they gifted me a piece of Margo to help launch the bread program at The Joseph. She is a staple in our kitchen and is mainly used in our famous focaccia. Although focaccia is the star, Margo is also used in crackers, cakes, brownies, and so on.
What is your favorite dish to create, and what are your favorite seasonal ingredients?
This is always such a tough question! I find it challenging to pick a favorite dish, which is why I love working in hotels so much. With so many outlets to cater to, every day is different. I am able to design, test, and produce such a wide variety of pastries, cakes, and plated desserts. As far as seasonal ingredients are concerned, we love using local fruits, herbs, and edible flowers in all aspects of our pastries.
What’s currently on-trend for pastries? Are there any underrated ingredients you think we should have on our radar?
I think blending savory and sweet items is currently on trend for desserts and pastries. More and more guests are gravitating towards lighter desserts with a more interesting flavor profile and stepping out of their comfort zones.
You were a James Beard semifinalist this year. Congrats! What was that process like?
Receiving the nomination from such a prestigious organization in the industry was an honor for myself and the entire team. I am typically focused on my work in the kitchen. However, my team encouraged me to participate in the nomination process this year, which was ultimately a wonderful experience.
This was my first time receiving this recognition, and I felt the support from not only The Joseph team but the entire Nashville community. It was so incredible to participate in the Foundation’s Nashville event alongside fellow nominees. It’s been so fun to follow along each round, and we certainly have our eyes on next year as well!
Outside of your work at The Joseph, you have a baby on the way. Talk about being busy! What do you enjoy doing when you have time to relax?
Yes! We have a baby girl due in early July and couldn’t be more excited. When I do have time to relax, I enjoy spending time outdoors with my husband and two dogs, Hoover and Hattie. We also love going out to eat and trying new places around town. Nashville has so much to do in every season and so many great new dishes to indulge in.
What is your proudest career accomplishment thus far, and what’s on the horizon?
My greatest career accomplishment is twofold — I am honored to have been a James Beard semifinalist this year; I never, in my wildest dreams, expected that! The other is the team that supports me. My team at The Joseph has remained the same since opening day. Not many chefs have the honor of keeping the same individuals engaged and inspired for three consecutive years.
What is the best piece of advice you’ve ever received?
As a young pastry cook, I learned to give credit where it is due. Usually, no dessert creation is the product of one person’s ideas. I rely on my team to help me create, develop, and give feedback on every step of the process.
What three things can’t you live without outside of faith, family, and friends?
Chocolate, Amazon, and my pups.
Lightning Round
Favorite Nashville restaurant: Hathorne
Favorite local place to shop for gifts: White’s Mercantile or Able
Favorite place to grab a coffee or cocktail: For coffee, Honest Coffee Roasters. For cocktails, Le Loup or The Fox.
Current obsession: Lesser Evil Himalayan Sweetness Popcorn is my current snack obsession.
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Jenna von Oy Bratcher
Jenna von Oy Bratcher is StyleBlueprint's Associate Editor and Lead Nashville Writer. The East Coast native moved to Nashville almost two decades years ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.