The Joseph's executive pastry chef Noelle Marchetti indulges diners

If you’ve savored a cappuccino and biscotti at the coffee bar inside The Joseph, or marveled at the bread service of its premier restaurant, Yolan, or had a treat at its rooftop bar, Denim, you’ve enjoyed the talents of the luxury hotel’s executive pastry chef, Noelle Marchetti.

Yolan's bread lineup could include lemon-rosemary focaccia, sesame grissini and prosciutto-basil popovers, and its artfully constructed desserts are indulgent. Imagine, for instance, a petite dome of malted milk chocolate mousse glazed in sea-salt dark chocolate, flanked by brown sugar-wheatberry beignets and a quenelle of roasted cacao nib gelato.

Her talents reach to the rooftop bar Denim, where you can sip whiskey and swirl apple cider churros into warm cider caramel.

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Chef Marchetti shares her inspirations, which include a sourdough starter named Margo, and her story.

Tell us about your culinary journey. What sparked your passion for baking and pastry-making?

I grew up in Kingston, N.Y., in the Hudson Valley, where I was surrounded by fresh, local food. I spent my younger years baking in the kitchen with my family, specifically my grandfather. He was very influential. I would watch with intrigue as he experimented with different recipes. I became fascinated with the science behind all things pastry and how even the smallest of alterations could drastically change a recipe. Ultimately, I was drawn to the organization of the practice and made a career out of my love of the practice.

I later attended the Culinary Institute of America in Hyde Park, graduating magna cum laude in pastry and baking. My career began at Montage Deer Valley in Park City, Utah, where I fell in love with the hospitality industry. I moved east and spent five years leading the pastry program at the Ballantyne Hotel and Lodge in Charlotte, N.C., before joining the team at The Joseph Nashville in 2020.

How did you come into possession of Margo, your sourdough starter?

One of my “claims to fame” is our focaccia recipe, which has become the highlight of Yolan’s tableside bread service. That recipe begins with our well-traveled sourdough starter, “Margo,” who was gifted to me by mentors at Virtuoso Breadworks in Waxhaw, N.C. Margo journeyed all the way from the Cayman Islands to the loaves of focaccia, chocolate cake and crackers made at Yolan today. I’ve continued to grow Margo and happily share her with guests at Yolan upon request.

Outside of Margo, what ingredient in your culinary arsenal would you feel lost without?

Quality chocolate always makes a huge difference in our pastry work. By incorporating Valrhona brand chocolate in our desserts, our guests receive an exquisite taste of chocolate. We use all of their products from dark and bitter to white and sweet. There is a unique type of chocolate for every flavor pairing.

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Who has been a pivotal mentor in your career and how did this person inspire you?

Ben and Lauren Kallenbach of Virtuoso Breadworks are two pastry chefs who have had a huge impact on my career. Ben taught me how to run an efficient hotel pastry kitchen from top to bottom and also taught me how to build a team that always supports each other. His wife, Lauren, opened my eyes to the world of bread and is an incredible female leader in the industry. Both are not only amazing chefs, but also are wonderful mentors who show endless compassion for their team, their customers and their close-knit, family-like community.

What treats for the holidays are you working on that you are excited for guests to try?

We are thrilled to welcome the holiday season with new, warm and cozy pastries at The Joseph Coffee Bar. The pastries will include decadent cinnamon rolls, cranberry-orange buns, gingerbread muffins and peppermint biscotti, just to name a few.

The Joseph Nashville

thejosephnashville.com

401 Korean Veterans Blvd., Nashville 37203

Coffee bar: 6 a.m.-noon Monday-Friday, 6 a.m.-1 p.m. Saturday-Sunday

Yolan fine Italian restaurant: 5-10 p.m. Sunday-Thursday, 5-11 p.m. Friday-Saturday

Denim rooftop bar: 11 a.m.-11 p.m. Sunday-Thursday, 11 a.m.-midnight Friday-Saturday

This article originally appeared on Nashville Tennessean: Behind the plate: The Joseph's executive pastry chef Noelle Marchetti indulges us