Originally from El Paso Texas, Noah Sheetz settled in the Hudson Valley to attend the Culinary Institute of America in Hyde Park, New York. Over the course of his career, Noah has worked in fine dining restaurants, owned a bakery, taught courses in culinary arts, and served as the Executive Chef at the Governor’s Mansion in Albany through four administrations. After working in Albany, Noah worked for Cura Hospitality at Hudson Valley Hospital Center where he planned healthy, seasonal meals made with local ingredients and conducted cooking demonstrations at the hospital’s bi-monthly farmers markets. Recently Noah worked as an adjunct instructor at SUNY Cobleskill where he taught beginning culinary arts students cooking fundamentals and the importance of working with local and seasonal ingredients. Currently Noah is a contract chef for the Office of Children and Family Services where he works with cook supervisors at twelve youth detention centers throughout New York State on menu development and sourcing local ingredients.
Noah has an MBA from the University of Albany, an accomplishment that serves him well in his role as the farm-to-table coordinator for Chefs' Consortium, a collaboration of creative and talented chefs who are committed to the same fresh-local ideals. Noah creates partnerships with other non-profit organizations, actively recruits new chefs for the Consortium, and facilitates the procurement of local ingredients for educational events. Noah travels throughout New York City, the Hudson Valley, and the Capital region building relationships with area farmers in his mission to support local agriculture and to highlight the many benefits of eating locally.