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Noah Whritenour, Executive Pastry Chef

A classically trained pastry chef, New York native and graduate of the renowned Johnson and Wales University in Providence, Rhode Island, Chef Noah Whritenour leads the baking and pastry program at Thompson Savannah with a focus on the property’s latest outlet Stevedore Bakery.  With experience in both sweet and savory he has traveled the US to hone his craft, spending time on Martha’s Vineyard, in Boulder, Colorado, and in the Midwest at Gateaux Patisserie in Dearborn, Michigan before heading south to Savannah.

Striking a balance between the precise science of baking and the emotional response when sharing with others, Chef Whritenour takes a humble and honest approach to his work, finding reward in the creation of each hand-crafted offering.  From locally influenced pate a choux and tartines to naturally leavened artisan breads, Chef Whiteneour is inspired by the hyper-local ingredients and the beautiful foods that can be created with ingredients found close to home.  After much time spent in development and creation, Chef Whritenour is excited to showcase his culinary journey and intimate offerings with Savannah at Stevedore Bakery.