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Colm Noonan

Hailing from Galway, Ireland, Chef Colm has worked in fine dining restaurants across the world, including Europe at Michelin restaurants, Dubai and Vancouver British Columbia. With these experiences, he has picked up an array of cuisines that can be presented through his cooking, and he is extremely passionate about the food that he puts on a plate.

Colm arrived in the Bay Area 2 years ago and began working at Birdsong in San Francisco and harbour house in elk, ca. After starting a family, he became a private chef preparing his restaurant quality food for in-home dining experiences.

When it comes to Colm’s cooking, whether it be a 7-course tasting menu or an elegant 3 course dinner, he will make sure that it’s executed to the highest level.

Colm Noonan

Menu example:


Passed appetisers


  • Shucked Kumamoto oysters, pickled pearl onion, smoked creme fraiche

  • Grilled figs, goats cheese mousse, pickled shallot, toaste hazelnuts 



  • Bbq half lobster tail, buttered heirloom tomato and jimmy nardello pepper gazpacho, tarragon, fava beans



  • Shaved fennel, nectarine, mint, golden beets, butter lettuce, crumbled feta and preserved meyer lemon/ honey vinaigrette 


Main course 

  • Zucchini crusted halibut, tempura baby artichoke, haricots verts and sauce vierge (Sonoma extra virgin olive oil, heirloom tomato, garlic, basil, parsley and toasted coriander seed) 



  • Lemon/basil tart, honeycomb crumble, home made vanilla ice cream 

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