Sylvain Noel Chef Bio

CHEF BIO

Sylvain Noel was born in Paris, France in 1979 but spent most of his childhood
on the western coast of France where his parents owned several restaurants.
After twenty years and learning all aspects of the hospitality business
through the family restaurants and four years of accounting school,
Sylvain joined his father’s kitchen in 1999.

In 2000, he graduated from the culinary school of Le Mans and completed his
apprenticeship training at “Le Retro.” He went on to work in other restaurants in
France such as “Le Pont Rouge.”

In 2001, Sylvain came to America as a “chef in training” at the Executive Planning
Center for Citigroup in Armonk, NY. Here he worked with Star Michelin chefs
from around the world.

After Citigroup, Sylvain worked as a sous-chef for two of the best French
restaurants in Westchester County, NY; “Le Chateau” in South Salem and
“La Panetierre” in Rye. His move to Berkshire County in Massachusetts came
in 2005 where he worked at “Chez Nous” in Lee.

In 2006, after seven years of working with various chefs, Sylvain branched
out on his own and opened
“Baroods Restaurant & Creperie” in Lenox, MA.

His goal with “Baroods” is to provide high quality French cuisine at a
reasonable price. Sylvain is dedicated to sharing his passion for the culinary
arts and hopes that his style will entice others to appreciate French food
in a more simplistic way.

BAROODS
18 Franklin St. Lenox, MA 01240
Phone 413-637-8266 . Fax 413-637-8992