With 15 years of culinary experience behind him, Giraud arrived in the United States in 1988 settling in Los Angeles. In April of that year he joined Michel Richard at Citrus, quickly moving up to Chef de Cuisine. Together, they raised Citrus to the ranks of one of the country's most celebrated restaurants.

In 1995, the Club Culinaire Français voted “Chef of the Year” Giraud. Giraud moved to the Loews Santa Monica Beach Hotel in February 1997 as Chef Director. There, in January 1998, he opened Lavande, a French Provencal restaurant. Shortly after opening, Lavande received glowing reviews from the Los Angeles Times and Gourmet Magazine, and was named one of the best new restaurants of 1998 by John Mariani of Esquire Magazine, as well as one of the ten best new restaurants of 1998 by Jonathan Gold of Los Angeles Magazine.

Giraud also has wide teaching experience. He taught his own cooking series at Citrus, at Let’s Get Cooking, at Sur la table and at Seasonal Table. One of his most gratifying experiences was as a guest chef at the Merci Julia event in 1991, where the foremost chefs in the US got together to honor Julia Child. In 1998 he cooked for the first time at the James Beard Foundation in New York. In 2000, Giraud received the Chef of the Year award from the CA Restaurant Writers Association. He's a proud, ongoing participant in community events such as SOS Taste of Nations and the Specials Olympics.

In 2002, Giraud launched Bastide in Los Angeles. The Los Angeles Times gave Bastide an unprecedented ★★★★★ review. This was followed by the title of Chef of the Year by Bon Appetit Magazine. Bastide was named one of the ten best new restaurants of 2003 by Los Angeles Magazine, restaurant of the year by Angelino Magazine.

In 2003 Giraud became the first Chef in the western United States to receive the prestigious French Gold Medal of Tourism.

In 2004, Giraud created his own company, Four Stars Private Cuisine, offering exclusive private dining, outstanding cooking classes, and expert consulting.

In 2008, in partnership with Mike Garrett and Tommy Stoilkovich he created Anisette a French brasserie in Santa Monica. Anisette was name one of the best restaurant of the year by the Los Angeles Magazine, Best dishes of the year by both LA Weekly and the Los Angeles Times.

In 2011 he created is first personal venture, Maison Giraud, in Pacific Palisades, a restaurant with a bakery combined with his wife, Catherine, first retail store of her company Lavender Blue.

Giraud maintains a philosophy that California is similar to Provence in many ways, “I find it the perfect place to create Provencal-style food that is light and creative, with a sunny accent”. On his adopted “Riviera,” Giraud has also taken domestic life to heart with wife Catherine and children Camille and Antonin

Shortly after that Noubar joined the team of Anisette Brasserie and within 4 months was promoted and took the position of pastry chef/head baker. Anisette breakfast pastries were praised all over Los Angeles by the media and the clientele. The pain au chocolat was rated by Jonathan Gold in LA Weekly of “99 things you need to eat before you die.”

Following the tremendous notoriety created by the pastries, Noubar started an even larger project by providing the artisan pastries on a wholesale level to one of LA’s high end coffee shop, Intelligenstia, starting January 2010. Meanwhile Noubar also did some work on the side, he helped with some private catering events with chef Alain Giraud. He was also hired by Savory in Malibu as bakery consultant to implement the dessert and bread menu later on he consulted the team of SOHO House in West Hollywood to create a bakery program/department.

Today Noubar is taking a new step by joining chef Alain Giraud’s team at his newest project “Maison Giraud” in Pacific Palisades. With the responsibility of developing and running the pastry/bakery department of "Maison Giraud", Noubar will fulfill Alain Giraud's vision by introducing pastries, baked goods and desserts that reflect the traditional quality that made the reputation of French cuisine what it is renown for.

She moved to Washington State in 2009 and held a position as General Manager at a Restaurant and Wine Bar. This position gave her greater understanding for this industry and she knew this is where her future truly lies. She moved back to Los Angeles in 2010 and promptly went back to work.

After a year and a half at a Restaurant in Venice Beach, she was introduced to Alain Giraud and was invited to join the Maison Giraud team. She has been very blessed to be a part of the Maison Giraud family and looks forward to watching this restaurant grow and thrive.