Design Profitable, Purpose-Driven Dining Concepts with a James Beard–Nominated Chef
With over 40 years of combined experience in culinary leadership and wine service, Noble Hospitality helps restaurateurs and investors design profitable, inclusive, and unforgettable dining concepts.
Schedule a CallThe restaurant industry is one of the most rewarding - and most challenging - fields to enter. Concepts often fail not because the food isn’t good, but because the vision, operations, and guest experience aren’t aligned. Without the right expertise, even strong ideas can miss the mark.
WHY WORK WITH US
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Led by five-time James Beard nominee Clayton Chapman, Noble Hospitality brings a rare combination of culinary vision, operational expertise, and refined beverage programs. Clayton founded and led The Grey Plume—once named the greenest restaurant in America—for over a decade, earning recognition from TIME Magazine, Food & Wine, Bon Appétit, and The New York Times.
Today, Noble partners with restaurateurs, investors, and hospitality groups nationwide to design concepts that stand out, operate profitably, honor conscious sourcing, and offer inclusive food and beverage experiences for every guest.
Consulting That Covers Every Detail
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Concept & Brand Development — Define your restaurant’s culinary identity, positioning, and story to stand out in a crowded market.
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Menu Engineering & Recipe Development — Create profitable, seasonally inspired dishes, complete with tested recipes, portioning, and costing.
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Operational Systems & Training — Build job descriptions, recipe cards, training manuals, and onboarding systems that ensure consistency.
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Kitchen & Space Design — Optimize layout and equipment choices for efficiency, flow, and seamless execution.
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Supplier & Sourcing Strategy — Establish sustainable, local supply chains that balance quality with profitability.
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Team & Culture Building — Hire and train staff to embody your brand values, deliver excellence, and create a positive kitchen culture.
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Financial Planning & Profitability — Structure menu pricing, vendor contracts, and cost controls for long-term success.
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Guest Experience Design — Elevate service standards, presentation, and ambiance for unforgettable hospitality.
Recognized Nationally, Rooted in Integrity
Clayton’s work has been featured in TIME Magazine, Food & Wine, Bon Appétit, The New York Times, and more. His leadership in the Midwest farm-to-table movement has shaped dining culture for over two decades - and now he brings that same vision to consulting projects across the country.
Ready to Bring Your Concept to Life?
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Whether you’re launching your first restaurant or refining an existing one, Clayton can help you create a concept that thrives. Begin with a 15-minute introductory call to discuss your vision and next steps.
