Chef Noah Schwartz is a native Long Islander and New England Culinary Institute alumnus. Noah began his culinary career in Sonoma, working in some of California wine country’s premier restaurants. There, he met his future wife, Sunita. A restaurateur herself, Sunita Schwartz studied under one of the best winemakers in the Sonoma region, quickly becoming a respected wine expert. In 2010, the couple opened "Noah's" in Greenport, a small plates focused restaurant with a commitment to sustainability, seasonality, and locally sourced ingredients.

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For over a decade, Chef Noah Schwartz and his wife, Sunita Schwartz, have served visitors to the North Fork of Long Island “farm to fork” fare sourced from local farmers and fisherman. Noah’s deep and lasting relationships with local producers have yielded an award-winning approach to dining on the East End. The Schwartzes visit local farms, docks, fish markets and specialty producers to select the freshest produce, cheeses, meats, poultry and seafood to serve. Sunita, a certified sommelier, ensures that the ever-rotating seasonal menu pairs well with wines sourced both locally within Long Island’s famous wine country, and abroad.

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Since opening a decade ago, Noah has consistently been recognized for his creative approach to sustainability, farm to table dining, and his support of agrotourism, local farmers, and organic/biodynamic farming. He has been recognized by the James Beard Foundation, Best Chefs in America, Dan's Best of the Best, and currently serves the community as a partner with Slow Foods East End.