It’s a good thing that Executive Chef Rob Reinsmith worked at Bone Fish Grill while attending Le Cordon Bleu. At Bone Fish, he made such an impression on founders Tim Curci and TJ Thielbar, that they kept in touch while Chef Rob left Florida and went off to NYC. In New York, he helped open the Michelin star- awarded restaurant Torrisi Italian Specialties. With that massive success, they saw a need for a more casual spot next door, and so Rob designed the menu for Parm (2 stars from the New York Times). Eventually, Tim Curci and TJ Thielbar convinced Chef Rob to come back to Florida to help them open their latest Italian/Southern concept in St. Petersburg. We’re glad he did. After a year of sweat, culinary experimentation, and a visit from the Fire Department, Noble Crust opened to rave reviews. It’s grown to 3 locations (with more on the way?), and Chef Rob even gives us a sneak peak at their latest projects: Fat beet Farm and Fat beet Farm market and bakery.