#71 - Chef Michael Noll of Bardo

<p>On this episode of the Spoon Mob Podcast, Ray chats with executive chef/owner Michael Noll of Bardo in Charlotte, North Carolina about how he got his start working in restaurants, almost turning pro with skateboarding, moving from dishwasher to the line at Peppercorns, working at Baum Vivant, why he decided to move to Chicago, his time working at Moto/Butter/Schwa/Trenchermen/Elate in Chicago, why he decided to join the underground supper club Sous Rising, how he wound up moving to Charlotte, the transition from stay at home day to opening his first restaurant Bardo, pioneering the tasting menu format in Charlotte, opening his second restaurant Vana during the pandemic, his thoughts on culinary school, the current state of the food scene in Charlotte, what’s next,&nbsp;answers the question left behind from chef Jamie Simpson of The Culinary Vegetable Institute, and more before taking on the "burning grill" questions! </p><p>For more on chef Michael Noll, visit spoonmob.com/michaelnoll and follow him on Instagram @chefmichaelnoll, @bardorestaurant &amp; @vanarestaurant. Visit bardorestaurant.com for menu details, reservations, and event information. Visit vanarestaurant.com menu details, reservations, and event information. </p><p>For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.</p><br /><hr><p style='color:grey; font-size:0.75em;'> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>