Q&A with Noah Frese, Executive Chef of Noah’s Italian Chop House in Saratoga Springs

A fresh new addition to the Saratoga Springs dining scene is on the horizon. Noah’s Italian Chop House promises to deliver a memorable blend of classic Italian cuisine, top-tier steaks, and an atmosphere inspired by old-school supper clubs.

We sat down with Executive Chef Noah Frese to talk about his culinary journey, what guests can expect from this much-anticipated opening, and why Saratoga already feels like home.

How did you get into cooking, and how have your education and past experience shaped your approach?

I fell in love with eating. My father was a chef, and I watched him cook from a young age. I always had a passion for food. I worked for my father for years—he's become a big mentor of mine—and I knew I wanted to go to culinary school. NYC always fascinated me. Traveling and learning from so many great chefs has really molded me into the chef I am today. I’ve always been amazed by systems, organization, and how to make a kitchen profitable and run to the best of its ability.

What inspired you to open Noah’s Italian Chop House, and how would you describe the concept?

This is a concept I’ve dreamed about ever since watching that Cameron Diaz scene in The Mask. I’ve always wanted to open a place with a supper club atmosphere.

Italian food and steak have always been my passion, and they’re the types of places I look for when I’m dining out. What’s been exciting about this project is that I had the opportunity to help design the layouts and had complete freedom when it came to the décor.

Are there any dishes you’re especially excited to share?

Absolutely. The cacio e pepe tortellini is something I’m really excited about—I thought of it one day and have been waiting for the right moment to launch it. The lobster triangoli with a white vodka and tarragon sauce is another dish I can’t wait to share.

How do you plan to source your ingredients?

I'm all about quality. I focus on sourcing the best ingredients and letting them speak for themselves.

What’s been the biggest challenge in opening the restaurant?

Timelines and the stress of getting everything to arrive on time have definitely been a challenge. My partner Melina and I worked closely on choosing the aesthetic, plateware, table and booth colors, uniforms—everything. We even customized the plates, which I’m super excited about.

I’m thankful for the opportunity and the creative freedom I’ve had. Being involved from the ground up makes you really appreciate every little detail that goes into putting a restaurant together.

Can you tell us more about the second-floor supper club? Will you host private events?

We plan to be a spot for all kinds of events. The supper club will offer old-school, white-tablecloth service with traditional Italian food and light, classy entertainment. It’s something I’ve always dreamed of creating.

What will people be surprised to hear about this new restaurant?

The all-star service and kitchen team we’ve assembled. Kevin Decker—who I like to call the Mayor of Saratoga—lights up a room just by being in it. Quan will be a lead server with an incredible resume, and he’s someone I’ve wanted to work with ever since I came back to the area. And my sous chef—who I can’t wait to formally announce—is someone I clicked with immediately during the interview process.

What do you love most about Saratoga Springs, especially the downtown area?

Saratoga is full of foodies. This is a food city, and I’ve found my home here. The community has welcomed me with open arms.

Anything else you'd like to share?

I just really want to thank Peter and the Spitalny family for believing in me and giving me this opportunity. I also want to thank Kevin Decker, who’s been a huge mentor, and my lovely partner Melina for being there every step of the way. And of course, the rest of the team—Jimmy and Scott—who have worked non-stop to help make Noah’s what it is. This is truly a dream come true, and I can’t wait for everyone to come experience it.