About
Chef Samir & Rachel

Our Little Bistro… and a global pandemic

After taking over our space in January 2020, we proceeded with a 3-month remodel, bringing in kitchen equipment and getting ready to open in April. Of course the world had other plans, and we were faced with deciding how to proceed during a global pandemic. We pivoted to offer Supper Club - a menu of Ready-to-Heat dishes that changes weekly. We still offer Ready-to-Heat dishes via Supper Club (~twice per month), Holidays-at-Home (Thanksgiving and Christmas) and our Provisions menu (items for your fridge, freezer & pantry - variable menu available daily to take home & enjoy!).

Our concept is globally-inspired Bistro fare - we draw inspiration from our own world travels and places on our bucket list to create dishes that will nourish your body and soul. We care deeply about food and where it comes from. We use fresh, local ingredients whenever it is practical, and make nearly everything from scratch - including our bread, desserts and sauces. We are excited to share our food and hospitality with the Noblesville community!

When we decided to make the move from Denver to Noblesville to open a restaurant of our very own, we talked about the pros and cons, and the reality of the risks we were taking. We knew that we would face challenges on our journey to open a new restaurant, and agreed that our values would help guide us during difficult times. We have been so grateful for the support we have felt so far, and are so excited to share our passion for great food and warm hospitality with Noblesville.

Chef Samir Mohammad

Beginning with his first job as a dishwasher at a greasy spoon when he was just 12 years old, Samir has over 20 years’ experience working in all aspects of kitchens and restaurants.  He grew up in the small town of Taos, New Mexico where farm-to-table was a lifestyle, not a trend.  There, he developed a passion for food.

After High School, Chef Samir served four years in the Coast Guard, which afforded him the opportunity to attend Le Cordon Bleu in San Francisco, followed by multiple culinary awards on his resident ship, and ultimately a degree in Dietary Nutrition from CIA Greystone in Napa, CA. Yet even with his prestigious training, he credits his return to Taos and work with his uncle at the famed Joseph’s Table as his most valuable piece of education.

Shortly after moving to Denver in 2006, Chef Samir made a splash in the culinary scene working as Executive Chef at several highly rated restaurants.  He received many accolades, including Westword 2012 Best Rising Chef and a place in The Denver Five, which brought him to both the Aspen Food and Wine festival and a coveted opportunity to cook in the James Beard Kitchen in New York City.

In the summer of 2014, Samir leapt at the opportunity to travel the world and work as a consultant for Pegasus Lodges, a company that owns surf resorts in Samoa, New Zealand, Papua New Guinea, Maldives and Indonesia. This allowed Samir to travel throughout the South Pacific and South Asia, taking his knowledge and inspiration to a whole new level.  Upon returning to Denver in 2015, Samir was the Executive Chef at the History Colorado Museum before opening Artisan 206 in Breckenridge.  

Samir’s most recent venture was Bettola Bistro, an intimate, spirited and passionately hospitable Italian restaurant where, with just 35 seats and a kitchen that was just a Chef and a dishwasher, he had complete control over the food and the opportunity to really take advantage of the produce at the farmers’ markets and in his home garden.  

Samir’s love for local, seasonal and organic ingredients truly sets his dishes apart. He relishes putting his own rustic twist on the classics, using farm-fresh ingredients as much as possible, as well as curing his own meats, making his own cheeses, and baking bread daily. He dreams of owning a farm or bed & breakfast one day, and is eager to put down roots in Indiana, the home-state of his wife, Rachel.

Rachel Firestone Mohammad

Born and raised in Indiana, Rachel is excited at the opportunity to return to the Hoosier State.  She has a passion for food and beverage, and has always delighted in being able to create memorable experiences for others. With a background in Arts Administration, Nonprofits and Management, she brings a diverse set of skills to the hospitality industry.

After graduating with Highest Distinction from Indiana University with a Bachelor’s of Science in Arts Administration, Rachel began working for Camp Kesem, the nonprofit organization with which she volunteered throughout her college years. In her role of Program Director, she managed and supported chapters at 10-12 universities across the country in their efforts to deliver a free week of summer camp to children of cancer patients. She worked closely with each chapter’s operating budget, marketing, fundraising, recruitment and training. It was during this role that she became passionate about learning all aspects of managing an organization.

She then moved to Colorado where she began working for CampMinder, a technology company that makes software for summer camps. Initially hired in a Customer Service role, she quickly moved up to Account Management and eventually took on the role of the Account Management Team Lead. It was at CampMinder that she honed her client success skills, as well as developed a mastery of creative problem solving and a collaborative, results-oriented teaching and leadership style.

Rachel jumped at the opportunity to change career paths when Samir asked her to join him in opening Artisan 206 in Breckenridge, Colorado.  A natural in the hospitality industry, she drew on her past experiences to train staff and deliver excellent customer service.  Together with Samir, she previously managed all aspects of Bettola Bistro, and served in many roles including prep cook, bartender and hostess in addition to her marketing and office responsibilities. 

With a close attention to detail and keen social understanding, Rachel ensures that guests’ experiences are exactly what they are seeking - be it engaging and familiar, intimate and private, or educational and inspiring.

It’s the Little Things

We strive to do good at every opportunity, even down to the toilet paper we use at the Bistro. Who Gives a Crap? We do! You can, too - click here for $10 off your first purchase of TP - made from either 100% recycled materials or 100% sustainably sourced Bamboo (plus 50% of their profits are donated).

We believe in work/life balance.

Each year, we take two 2-week breaks: in January and in June/July. Closing the restaurant for these periods allows us and our crew to travel, relax & rest. It also allows us to tackle maintenance or deep cleaning projects at the Bistro.