Personal Chef

Chef Maggie Noble

I first discovered cooking with my dad and baking with my mom at my parents’ wedding and catering company on Whidbey Island. I was born in Wisconsin and moved to Whidbey Island when I was three. Then at eighteen, I moved to Bellingham to start at Western Washington University. I worked as a nanny for a couple of summers and was able to get good at cooking food that kids and parents would both enjoy. After my second year at Western, I transferred to Bellingham Technical College to follow my passion for food. Two years later, I finished with a culinary arts degree. 

I love getting out of my comfort zone with new recipes and using the freshest ingredients. I have also started to make my own sourdough bread and been experimenting with pickling recipes. Other activities I enjoy are woodworking and going on hikes with my boyfriend and our new dog Ollie. I really love plants and have a small herb garden that is growing into an inspirational recipe garden.

I really enjoy cooking all different kinds of food and am always open to new recipes, unfamiliar ingredients, and learning new techniques. I love eating and cooking healthy meals that taste delicious and are just as satisfying. I focus on using quality local ingredients to build healthy meals and am so excited to continue my culinary journey by meeting new people, traveling to new places, and seeing what we can discover together for your next menu!

Highlights from Maggie's Menus

  • Spaghetti Squash with Brown Butter Walnut Sauce topped with Goat Cheese & Grilled Chicken Breast
  • Chicken Curry with Fresh Veggies & Jasmine Rice
  • Halibut with Edamame & Wild Rice with Citrus Beurre Blanc
  • Korean Braised Chicken with Israeli Couscous & Grilled Veggies
  • Quick Marinated Skirt Steak Served on Lettuce Greens with Shaved Fennel, Quick Pickled Carrots, Crispy Chickpeas, & Champagne Vinaigrette
  • Lamb Chops & Beet Salad with Goat Cheese, Pine Nuts, & Bibb Lettuce
  • Seared Seasoned Salmon on Spaghetti Squash with Roasted Red Pepper Sauce
  • Butternut Squash Soup with Pine Nuts & Chicken Apple Sausage

More about Maggie

When did you first get interested in cooking?

I was first interested in cooking when I was young around 7 years old, with both my parents being chefs I got to eat amazing food at a young age and that’s what piqued my interest.

What type of foods do you most enjoy making? And eating?

Cooking ingredients I am unfamiliar with and figuring out the best ways to use them in dishes. I also love making sourdough bread. It’s a lot of work and complicated but very rewarding.

Who has been your biggest culinary inspiration or muse?

My parents. Seeing them work hard in building their business has motivated me to work hard. I love cooking with them at the family business in the summer. Having people to try new recipes on and get experienced feedback from has been very beneficial for my development as a chef.

What do you love most about your job?

Meeting other people that are just as passionate about food as I am. I love talking to people about food, sharing recipes, and making people delicious dishes.

If you were not a chef, what would be your dream occupation?

I would have a job working with plants as a gardener or a landscaper. I love plants and I used to work at a plant store when I was in high school and loved it. Currently, I have lots of house plants and am getting more into outdoor plants and herbs.

Fun fact about you:

I don’t have a middle name

Maggie Noble

Favorite Quote:

“Chefs don’t make mistakes; they make new dishes.”