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Sidney’s Story:

Necessity is The Mother of all invention. The creation of Noble Rotisserie is no different.

Noble Rotisserie was born from a simple belief: everyone deserves food they can trust.

For founder Sidney, that belief became non‑negotiable. As a mom of two young sons with life‑threatening food allergies, she experienced firsthand how difficult it was to dine out safely — let alone enjoy a meal made with integrity, transparency, and real ingredients. Instead of accepting the limitations, she imagined something better.

What started as a family need became a brand mission:
to create a restaurant where flavor, quality, and safety are equal priorities — a place built on honesty, intention, and care.

Noble Rotisserie reflects Sidney’s commitment to transparency in sourcing, thoughtful menu design, and a kitchen free from common allergens and industrial seed oils. Every ingredient, every practice, every choice is made with families like hers in mind.

Because nourishment should feel good, taste good, and be something you never have to question.
And at Noble Rotisserie, what you eat matters — not just in theory, but in practice, every single day.

Meet Chef Andrew:

Chef Andrew’s expansive culinary resume spans nearly two decades and stretches across a wide swath of the United States, having worked alongside renowned chefs such as Marc Forgione and Daniel Boulud.

In 2013 he relocated to West Hollywood to open Blue Plate Oysterette, and most recently served as Executive Chef at Ivory on Sunset.

Andrew’s 18-year culinary career began after he received his formal training at the acclaimed Scottsdale Culinary Arts and the Le Cordon Bleu College of Culinary Arts, but it was time spent with his grandmother in the kitchen as a child that really led to his love for all things food.

After years of working in fine dining settings, Chef Andrew has simplified his approach to cooking: let the ingredients shine. It’s a philosophy he now brings to the table at Noble Rotisserie.

A Better Bird:

Exceptional chicken starts with exceptional farming. That’s why we partner exclusively with Pasturebird, a pioneer in truly pasture‑raised poultry whose values mirror our own commitment to transparency, integrity, and real food.

Pasturebird chickens live outdoors on real pasture, enjoying sunshine, fresh air, and the freedom to roam and forage. They are moved to fresh grass every single day, allowing them to naturally eat insects, grasses, seeds, legumes, and non‑GMO grains — a varied, pasture‑based diet that supports animal health and richer flavor. This daily rotation also regenerates soil and supports healthier farmland, creating a closed‑loop system that is as good for the land as it is for the bird. Raised without antibiotics and always non‑GMO, Pasturebird poultry is nutrient‑dense, deeply flavorful, and a level of quality you can truly taste.

We can’t wait for you to taste the difference.

Why Long Beach?

We are local. We are your neighbors. We have pride for our city.

Long Beach is not just where we work, it is where we live, and we are humbled to serve our community.