Our story
Who we are
It is all about the produce and the people.
Since 2013
A Wellington eatery in a 1928 landmark
Charley Noble came to life in the historic Huddart Parker building back in 2013. Paul Hoather had a vision of a smart-casual eatery as the new venture succeeding The White House restaurant. Since then, and until this day, it is all about the produce and the people.
We cook using open woodfire, harnessing the origins of culinary art. For us, quality means organic, fresh produce and products from the best domestic and international suppliers.
Genuine service is a reflection of our family culture. We believe that the small things matter. Our open-plan kitchen with ringside seats showcases the quality of our produce and the care in each dish.
The name
Why Charley Noble?
On old sailing ships, the Charley Noble was the smokestack from the galley kitchen, and it was expected to be cleaned until it shone.
To clear out the soot, a pistol was fired up the smokestack. We pay tribute to that history with fire power of a different kind: a woodfired chargrill and rotisserie at the heart of the restaurant. The Huddart Parker Building, built in 1928, is the last remaining shipping industry building on Wellington's waterfront.
The team
The people behind Charley's
Executive Chef
Darren Shead
Darren was our first ever head chef, helping our Ambassador Chef Paul Hoather get Charley Noble up and running. He has since cooked on film sets and international music tours. Back home he took on the role of Executive Chef, curating the menu at Charley's and helping shape our sister company The Food Lab.
General Manager
Melissa Lind
Starting in a cafe dish pit at 14, hospitality is all Mel knows. She was our Restaurant Manager before becoming General Manager, and has broadened the team's knowledge of financials, logistics and culture. You will find her zooming around the restaurant many a night.
Restaurant Manager
Sarah Watters
From Glasgow, Scotland, Sarah has been customer facing for near on 25 years, from one of the oldest markets in Europe to working under Marco Pierre White. She has been running fast, furious services at Charley's for nearly a decade.
“I honestly love, love, love this restaurant. It’s unlike any other. It’s fun, every service is different and the team are a dream.”
Join us
Work at Charley Noble
With over 25 roles in the restaurant, from wine programmes to event catering and from bookkeeping to maître d', all avenues are open. We hire for attitude and teach the rest.