"The kitchen becomes your extended family. If you want people to succeed, you have to invest in them." Greg Piner | HEAD CHEF Built on Fire TWELVE YEARS AFTER OPENING IN WELLINGTON, CHARLEY NOBLE REMAINS ONE OF THE CAPITAL’S MOST ENDURING HOSPITALITY SUCCESS STORIES. Restaurant Feature Charley Noble is a Wellington institution. Based in the historic Huddart Parker Building, the traditional steakhouse and wood-fire specialist’s name is synonymous with exceptional food and a truly exciting dining experience. But ask those closest to the business, and they’ll tell you their longevity comes down to something much simpler: the people. Walk into the high-ceilinged dining hall with its huge windows on any given night, and you’ll find the restaurant buzzing with energy. Guests gather around the raw bar – the regulars are welcomed by name – and the open kitchen provides a front-row seat to the cooking action. It’s a space that’s equally suited for any occasion, from high-level business dinners and milestone celebrations to first dates and group nights out. “It’s not about being fancy. We’re selling food and drinks, but really we’re selling an experience,” says Melissa Lind, Charley Noble’s General Manager. “It’s about sprinkling magic – taking the opportunity to do that little bit extra, and making everyone feel comfortable, while still delivering something special.” When Charley Noble opened in 2013, white tablecloth-style fine dining still dominated at premium restaurants. These days, diners prefer high-quality food, value for money, and great service that’s delivered in a relaxed, approachable style – and that’s exactly what Charley Noble is. At the restaurant’s heart is the iconic wood-fired grill, which Head Chef Greg Piner says represents much more than just a cooking method. “It’s a primal thing. There’s something about cooking over fire that people connect with immediately,” he says. “Steak on fire is so bang on.” Executive Chef, and the restaurant’s original head chef Darren Shead, has a strict policy of only using the best ingredients. Over the years, the restaurant has built trusted relationships with its suppliers, accessing some of New Zealand’s finest produce and premium beef. But great ingredients are just part of the restaurant’s recipe for success; behind the scenes there’s a carefully-refined system that’s invisible to guests. PAGE 16 | BIDFOOD – ON THE MENU
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