Celebrating 19 Years as Barrington’s Signature Magazine
Celebrating 19 Years as Barrington’s Signature Magazine
This year is the centennial of F. Scott Fitzgerald’s “The Great Gatsby,” a literary masterpiece that invites readers to savor provocative yet poetic styling, dramatic plot twists, and a careful, brilliant finish to his story about the 1920s American Dream. Fitzgerald’s observations and insights offer an exacting and passionate presentation of the era’s opulence, romance, and imagery with satisfying texture in every line.
For Barrington’s newly arrived Chef Robert Gadsby, there is thematic echoing of the passion, romance, and opulence embodied in the classic Fitzgerald novel. But rather than creating with words, he cuisine-bends high-quality food ingredients into his globally sophisticated and evolving culinary story.
Restaurant Noe (pronounced no-ee) marks a significant milestone for Robert Gadsby in an illustrious career that spans the globe. His first solo project as chef and owner—opening Noe in Barrington, Illinois—offers a pivotal moment to fully express his culinary vision. “My aim is to provide a unique and memorable dining experience by creating dishes that are both visually stunning, healthy, and flavorful, combining culinary influences from my extensive travels. Dining at Noe should move, excite, and seduce your palate,” he said. “You should be dazzled as well as enjoy a fulfilling meal.”
Robert Gadsby’s interest in the art of food began at home, in Bedford, England, about 60 miles north of London. His mother, Evelyn, was born in Jamaica but grew up in Bermuda with her parents before moving to England in the 1950s after the World War II rebuild. She taught epistemology, a branch of philosophy, at a local college. Lloyd, his father, was an architect whose family includes Taiwanese, Jamaican, and Panamanian heritage.
With five siblings and a three-acre victory garden to manage at home, each child had a job to do. Young Robert’s job was to peel potatoes and prep the vegetables. His siblings helped with shaping the bread, making desserts, setting the table, and washing dishes. The family preferred a pescatarian diet.
Family meals were a time for bonding and creating memories. “Growing up in a family that valued raising our food has instilled a deep appreciation for locally grown, hyper seasonal ingredients, as well as different culinary styles, cuisines, and flavors. I recall spending time in the kitchen with my mother, learning family recipes and cooking techniques. This early exposure sparked an interest in cooking and is a foundation for my culinary skills today,” he said.
In high school, Robert Gadsby was an all-around athlete who excelled at kickboxing. His martial arts career lasted nine years and took him to competitions around the world, which gave him exposure to different cuisines in Asia and the Far East. In November 1978 he competed under full contact rule in the 63 kg weight division at the World Association of Kickboxing Organization in Berlin, Germany. There he earned fourth place overall. When he returned home, he hung up his boxing gloves and enrolled at Westminster College to learn how to recreate the dishes he experienced on his travels.
“Martial arts and culinary arts may seem like two distinct disciplines, but they share several intriguing similarities,” he said. “Both require a high level of skill, discipline, precision, and a commitment to excellence and continual improvement. Both martial artists and chefs often develop a deep respect for tradition and culture.”
Robert Gadsby’s career is anchored by traditional education and externships in professional kitchens. University training includes a culinary arts degree from Westminster College in London, and a bachelor’s in hotel and institution management and master’s in fine arts, both from New York University. As a stagiaire, he had a one-year externship in Milan with Chef Gualtiero Marchesi, and in France worked with Chefs Alain Chapel, Alain Ducasse, and JÖel Robuchon. Other training occurred in Japan, Singapore, Thailand, Iceland, China, and the United States. He fine-tuned his avant-garde creations alongside top luminaries including Tom Colicchio of Gramercy Tavern in New York City and Thomas Keller of French Laundry in Napa Valley and Per Se in NYC.
The chef’s illustrious career started in Los Angeles—covered regularly by the Los Angeles Times, Robb Report (“Best of the Best” and “Chef of the Year”), Texas Monthly, numerous restaurant journals and websites, and was ranked 5th best restaurant in LA by Wanderlust, a foodie app. In 2003, Bon Appétit recognized him as “Best of the Year” along with several accolades from LA-based media. In his first year in Houston, he was awarded “Best Restaurant” by Houston press.
He spent several years at the Omni Hotel in downtown LA starting in 2003 with the creation of a new restaurant. Named NOé and still in operation with his foundational menu, the Omni team was on a mission to revive the hotel and attract the theater crowd during the debut of the Walt Disney Concert Hall just two blocks away. NOé was designed by veteran television production designer Curtis Schnell (“The Wonder Years,” “Crossing Jordan”) to create an unforgettable space that was designed around its new chef, Robert Gadsby, with the goal to draw in a dynamic crowd and be a fresh departure from the hotel’s otherwise neutral design.
Robert Gadsby’s reputation at previous jobs in LA earned him the Omni position where he grew his progressive American cuisine in an elegant oasis within the hustle of downtown LA. The menu he created showcased cuisine that marries a gentle Japanese aesthetic with French-inspired dramatic artistry, impressing diners and critics alike. The Omni Hotels in Houston and Chicago were added to his responsibilities. When media opportunities such as the “Iron Chef” show attracted his attention, Robert Gadsby took a break from his executive chef positions and leveraged his intense passion for food in a new way, creating quite a buzz in LA upon his departure. Since then, he has served as a consultant to numerous food-based operations.
Now in Barrington, Robert Gadsby will delight patrons with the artistry and alchemy of his offerings, which will be based on hyper seasonal ingredients—just like his family gathered at home in England. All sauces will be made by the chef at Noe, in what he calls his “atelier,” rather than kitchen. For the dinner seatings each night (at 5 and 8 p.m.), the two menus—one for meat eaters and the other for vegetarians— will present culinary theater through the five-course tasting menu that will be paired with wines, if requested. Guests can also have up to two of their bottles for a cork fee.
“Haute cuisine should be a celebration of life, a persistent act of generosity and of love.” He adds, “The product makes the chef,” in reference to the high-quality ingredients he uses. By focusing on local and hyper seasonal ingredients for his ever-changing menus, this supports the local economy and helps sustain local producers.
When asked why he chose Barrington for his new venture, the chef noted that he feels the local economic mix is strong. “I believe that Barrington is an excellent location to open a restaurant because it has a diverse economy and offers a vibrant and dynamic business environment that can attract a wide range of customers. The Village has made a commitment to build upon its established businesses while exploring opportunities to encourage redevelopment and reinvestment in the area that can provide support and resources for Noe.”
While in Los Angeles, Robert Gadsby was well-known to the public and stars in the music and entertainment industry. He produced and delivered the demanding orders—the ones that other chefs wouldn’t touch—for stars including Madonna, Quincy Jones, and Stevie Wonder. Michael Jackson hired him for catering his well-documented 45th birthday extravaganza.
Today there are other stars that Robert Gadsby is shooting for. He hopes to place Restaurant Noe in the Michelin Star galaxy. A Michelin Star is a prestigious award given by the Michelin Guide for exceptional restaurants. It is based on five universal criteria— the quality of the ingredients, the harmony of flavors, the mastery of techniques, consistency across the menu and over time, and the personality of the chef as expressed through their cuisine. Earning one or more Michelin Stars would be a first for Robert Gadsby and for Barrington.
Check out Noe for an amazing dining experience from a world-class chef and enjoy the intimate setting with a group of fellow diners (max 24) in downtown Barrington.
There are two dinner seatings daily, from Tuesday to Sunday at 5 and 8 p.m. Menus offer Omnivore and Vegetarian options. Make your reservation online at restaurant-noe.com. For more information, call 224-655-2342.
Catering is available. Customers can schedule private parties and events or buy-out the restaurant for a night.
Noe will offer a Signature Supper Club as a subscription-based service where you will receive a three-course dinner delivered to your home once a month.
Lisa Stamos is the founder of Quintessential Media Group and the publisher of Quintessential Barrington magazine.
She may be reached at lisa@qbarrington.com.
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