Noelle is the executive sous chef of Sauce. Born and raised on the island of Maui, she was surrounded by fruit trees, fresh caught fish and local flavors. She attended Maui Culinary Academy with a specialization in Pastry Arts.
Four Seasons Resort Maui, Four Seasons Jackson Hole as well as local farm-to-table restaurants and food trucks are where Noelle has gained much of her experience. She has always been inspired by locally sourced food and passionate folks. Noelle has worked on several organic farms in the Gallatin Valley and loves to spend time working in her own home garden. Noelle's approach to food is simple, using local produce and unique flavors to develop beautiful and intriguing plates.
When she's not in the kitchen, she can be found mountain biking, rafting and hiking with her two giant dogs and partner, Evan.
MEET THE TEAM
Ben Metier
Ben is the owner and executive chef of Sauce. His love of the mountains and food brought him to Boulder, CO where he studied classical French culinary techniques with heavy emphasis on farm-to-table principals at the Culinary School of the Rockies. After graduating, he worked for the Big Red F restaurant group for a number of years splitting his time between Jax Fish House and Centro Latin Kitchen.
In 2016, after Ben and his wife Emily relocated to Bozeman, MT, where Sauce was born. The plethora of local producers in the Gallatin Valley, as well as time spent traveling throughout the US and abroad combine to inform Ben’s custom menus. Ben is passionate about providing an experience that is both inspired and approachable packed with bold flavors, bright colors, and the freshest ingredients.
