About This Episode

What are the traits that make a great chef? DC’s new Maialino Mare restaurant Executive Chef Rose Noel joins Debbie and Billy Shore to talk about what it takes to succeed as a chef and a leader. “I’m cooking because I love cooking, so there is not really another option for me,” says Noel. “You don’t fall into this career by mistake because it’s not an easy thing to do… If you don’t love it, you don’t last long,” she continues. Noel, a chef of Haitian descent described by Danny Meyer as a ‘quiet force,’ has broken barriers in an industry where women of color continue to be underrepresented and thinks more could be done to attract young people from minority communities. “You have to go into the high schools so people know that this is a real career that anyone can do. They have to see that it’s possible and see the path to get there,” she explains. Enjoy this conversation with a young chef as she reflects on her influences, responsibilities and what drives her success.

Resources and Mentions:

Rose Noel

Rose Noel

Executive Chef, Maialino Mare

Rose Noel is the Executive Chef of Maialino Mare, Union Square Hospitality Group’s Roman-style trattoria with an emphasis on seafood. Noel first joined USHG in 2014 cooking at Maialino, working alongside Chef Jason Pfeifer. While there, she discovered her passion for cooking distinctly Roman cuisine and the art of using seasonally focused ingredients. During her time in New York, Rose worked the kitchens of other well-established restaurants such as Dovetail, Narcissa, and La Pecora Bianca. Most recently, Rose was on the opening team of Manhatta as the Executive Sous Chef, where she once again worked with Chef Jason Pfeifer to develop and execute the restaurant’s seasonal menu.

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No Kid Hungry


Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.

Maialino Mare

A Roman-style trattoria with an emphasis on seafood pastas and fish—a coastal sister to the original Maialino restaurant opened in New York City in 2009. Sourced from its local family of farmers and fishers, Maialino Mare uses quality, seasonal ingredients throughout the menu, complemented by a robust Italian wine list and beautiful, rustic desserts. Executive Chef Rose Noel draws inspiration from Roman trattorias to create seasonally inspired Italian fare that celebrates our relationships with local farmers and fishers.