JOHN BOBBY, EXECUTIVE CHEF
John Bobby, a native of Houston, TX, moved to the Triad at an early age. At the age of 20, he realized he shared his father’s passion for cooking. Shortly thereafter, he attended Le Cordon Bleu College of Culinary Arts in Orlando. He spent seven years in Florida finishing school and gaining restaurant experience at The Ravenous Pig, where he discovered his interest in working with local, seasonal products and ingredients. He also learned a lot about pork – “The pig is so versatile and you can use every part of it,” says Bobby. In order to learn the fundamentals of fish-cutting, he also spent time working for Gary’s Seafood, one of the largest purveyors of seafood in Florida, before moving back to North Carolina just over two years ago. Bobby first began serving under Chef Jim Noble in Charlotte as Sous Chef at their Rooster’s Wood-Fired Kitchen (Southpark location).
“I was impressed by what a great company it was and the genuine, strong support Jim Noble had for the community,” says Bobby. This past fall, Bobby accepted the opportunity to be promoted as Executive Head Chef at Noble’s Grille here in Winston-Salem, where he is now enjoying its everyday perks and challenges. When he’s not juggling the multitude of chef duties at Noble’s, he spends time with his family. When asked what his dish of choice is, he’ll have a bowl of Pho any and/or everyday of the week: “Nothing better than a bowl of pho to get your day started out right.”
JOHN FULP, MANAGING PARTNER
Originally from Winston-Salem, North Carolina, John Fulp began his Triad-based food industry career at the ripe, young age of 15 and now brings four decades of food and beverage experience to Noble’s Grille as the restaurant’s managing partner. At Noble’s, Fulp works with the restaurant’s Executive Chef John Bobby and other staff members to ensure that the highest level of service and the highest level of quality meal is delivered to each guest that enters the restaurant.
Fulp has been the managing partner for Noble’s Grille in Winston-Salem, North Carolina, for over 10 years. He began his career while attending High Point University and working in various bars and restaurants throughout his time in college. After graduation, he worked at the Hyatt House in Hugo’s Rotisserie for 10 years before working in Ryan’s Steaks, Chops and Seafood for the next decade.
“I have been in the food industry for quite some time and working for Noble’s Grille has been an incredible experience in my career,” says Fulp. “Our restaurant offers the finest New Local Southern Cuisine and I enjoy ensuring our food and service is top quality every day,” he adds.
SPENCE WILCOX, RESTAURANT MANAGER & BANQUET COORDINATOR
A native of Winston-Salem, Spence Wilcox returned in 2005 after studying Business Management at the University of North Carolina at Charlotte. He was drawn to the hospitality industry upon his return when he began his experience at Noble’s Grille. In 2006, Spence accepted the position of Restaurant Manager and continued to add his career portfolio by also accepting the position of Banquet Coordinator in 2009. Spence brings a dynamic personality to the restaurant and continues to enhance his credentials through courses offered at East Carolina University. When not at the restaurant, Spence enjoys sporting events and outdoor activities with his wife and daughter.