Noam Gedalof

Coming Up

Before reaching the dining room and pastry pass at Kaizen in Montreal, Noam Gedalof worked in trading firms, a start that sharpened the practical side of the job: pace, control, and attention to movement. In the dining room at Kaizen in Montreal, the work sat on timing and service. In the pastry kitchen staff at Kaizen in Montreal, it shifted to precision and patience. Taken together, those steps gave Noam a view of hospitality from both sides of the pass, where rhythm and discipline matter as much as what lands on the plate. That path through trading firms and then into Kaizen in Montreal built a sensibility in layers rather than one clean line. The result is a chef shaped by front-of-house cadence and back-of-house structure, with an eye for texture, balance, and the quiet systems that make service hold together. Today, Noam is head chef of Comice.

Where They Are Now

At Comice, Noam Gedalof's role as head chef brings those earlier stages into one position of responsibility. It is a job that turns experience into direction, with the kitchen, the room, and the plate all carrying the same standard of control.

Signature

Chocolate Soufflés sit in Noam Gedalof's signature list. The dish asks for restraint as much as technique: lift, delicacy, and timing have to land together, briefly and cleanly. As a signature, it points to comfort with precision and with a form that leaves little room to hide.

In Their Words The line reads as a statement of place and purpose. It does not reach for display; it signals a working belief that contribution comes through consistency, and through understanding how a kitchen fits into its wider scene.

Honors

Noam Gedalof's honors include One Michelin star. That recognition places Comice in a tightly judged field and reflects the standard the kitchen reached under Noam's leadership, with technical fluency and a clear point of view holding the room together.