Noah Rice

Noah left a promising position in a Michelin-starred Virginia Beach restaurant after a transformative backpacking trip through Mexico where he lived with a family who taught him traditional fermentation techniques. The experience sparked his realization that the most valuable culinary knowledge often exists outside formal kitchens, leading him to combine his chef training with anthropological curiosity as he documents disappearing food traditions. Now based in Marseille, he splits his time between working as a sous chef at a small innovative restaurant and traveling to remote regions where he documents the intersection of geography, culture, and food preservation.