Introducing Cherrywood: Robbie Noble named inaugural head chef at Residence

Robbie Noble has been announced as the first head chef of Residence, the highly anticipated new restaurant launching this winter inside the transformed Potter Museum of Art at the University of Melbourne’s Parkville campus.

Robbie will introduce his first solo concept, Cherrywood, setting the tone for Residence’s debut year with an elegant, seasonal approach to shared dining.

His appointment marks the beginning of the restaurant’s pioneering Chef in Residence program – an annual model that gives chefs the opportunity to fully shape the venue’s culinary direction, with the support of mentorship and a financial stake in the business.

“Robbie’s proposal for Cherrywood stood out immediately,” co-founder Nathen Doyle said.

“It’s thoughtful, elegant, and built from experience, not ego. His dishes speak softly but confidently, and his leadership style is grounded and generous. That’s precisely the kind of energy we want to open with.”

Originally from Bradford in northern England, Robbie brings deep experience from some of the world’s most respected kitchens.

He trained at Michelin-starred Northcote in Lancashire, held senior leadership roles at Vue de Monde under both Shannon Bennett and Hugh Allen – including as senior sous chef – and led the kitchen at Clamato, the acclaimed Paris seafood bar by the Septime group.

Cherrywood will showcase Robbie’s distinct style: clean, assured, and precise, with a focus on seasonal ingredients and an expressive, unpretentious execution.

Dishes like smoked bone marrow and oxtail marmalade on toast, grilled John Dory with tomato butter and tarragon, or poached peach with lemon verbena and rum sponge, reflect Robbie’s deep respect for produce and his drive to create generous, balanced plates.

Informed by time spent in both France and regional England, his cooking reflects a harmony between refined technique and heartfelt hospitality.

“Cherrywood is cooking that makes room for people,” co-founder Cameron Earl said.

“It’s thoughtful but unfussy, shaped by memory, and always adapting. Residence is the kind of place that lets that sentiment grow – creatively, collaboratively, openly.”

With seating for 60 across a main dining room and adjoining espresso wine bar, Residence is poised to become a defining culinary destination within the University of Melbourne precinct when it opens in winter 2025. •