Indulgence, excellence, nobu. Meet the talented Head Chef behind Nobu Doha in this exclusive interview.
In a world where only a select few ultra-luxe restaurants and Michelin-starred chefs can claim global acclaim, the Nobu group effortlessly flaunts their resplendent victory, captivating and enchanting the most exclusive corners of the globe. Nobuyuki Matsuhisa's renowned fusion of sumptuous Japanese cuisine with a dash of tropical Peruvian extravagance has left an indelible mark on the culinary world.
Perched serenely above the azure waters of the Arabian Gulf, you'll find the largest jewel in the Nobu empire's crown nestled within the cultural haven of Doha. I recently had the privilege of experiencing a Nobu, savouring a creamy spiced rock shrimp tempura paired with a meaty king crab Caesar salad, all while sipping on their iconic lychee martinis. Amid this gastronomic delight, I delved into the creative world of Head Chef Andrew Bozoki, exploring his illustrious journey within the Nobu family and his intriguing woodworking escapades while peering into Doha's sophisticated window.
Q: Tell us a little about yourself and your extraordinary journey to get to where you are today.
Andrew Bozoki: I embarked on my culinary journey in Germany, spending over a decade honing my skills in various restaurants, brasseries, and golf clubs. In 2006, destiny led me to Dubai when I saw an open position at the Burj Al Arab. Six weeks later, I found myself in Dubai, and in 2008, I joined The Atlantis as an opening chef. The chefs there were like rock stars, and it was a dream to be part of that family. In 2009, I moved to their Nobu outpost. After working my way up, I had the opportunity to become a chef at Tapa Sake in the Maldives. Three fruitful years later, I embraced the role of opening chef at Nobu Doha. A decade has passed, and I'm still here, savouring every single day.
Q: What or who inspired you to become a chef?
Andrew Bozoki: My grandmother played a pivotal role in my culinary journey. During summer holidays, I would visit her and help her in the kitchen. She was an incredible cook. I also accompanied my father on hunting and fishing trips from an early age, learning how to clean fish and butcher. My grandmother would create amazing dishes from our harvest, and those memories still linger.
Q: Chef Nobu Matsuhisa is hailed as a global culinary legend. How does it feel to be a part of his prestigious family?
Andrew Bozoki: I vividly remember perusing Nobu's cookbooks, constantly inspired by the ingredients and presentation. Working for Nobu was always a dream for me. Being part of the Nobu family for almost 15 years now means a lot, and witnessing the company's growth is incredible. The global success of Nobu's cuisine showcases his genius.
Q: Do you have a favourite Nobu destination?
Andrew Bozoki: Each Nobu location is unique, making it challenging to pick just one. However, Doha is undoubtedly at the top of the list, and you can't beat the allure of Malibu.
Q: The black cod is always considered Nobu’s signature dish. What is your personal favourite from the menu?
Andrew Bozoki: Without a doubt, the black cod, although the salmon skin salad is also a hot favorite of mine.
Q: Do you feel Doha’s gastronomical scene has evolved over the years?
Andrew Bozoki: Doha has unquestionably seen remarkable growth in its culinary scene, marked by multicultural cuisine and innovative dining experiences. This evolution continues, with an influx of new restaurants brimming with potential. It's fantastic to witness this growth, as it means our discerning guests have an abundant array of gourmet choices.
Q: What are the best things about living in Doha?
Andrew Bozoki: Nothing beats an adventure into the desert. Qatar also boasts stunning, unspoiled beaches reminiscent of the pristine shores of the Maldives. Qatar's multicultural and diverse community has blessed us with friends from all around the world.
Q: When you are not in the kitchen, where can you be found?
Andrew Bozoki: I cherish spending time with my family. I'm also passionate about capturing memories of my culinary creations through photography. Recently, woodworking has become a major hobby. I enjoy crafting tables, benches, and even ventured into building a treehouse for my children.
Q: What would you do if you weren’t a chef?
Andrew Bozoki: I'd likely pursue a career as a carpenter or a food photographer.
Q: What is your ultimate dream?
Andrew Bozoki: Honestly? I'm living my dream right now!
One of our highly recommended restaurants for Cantonese fare is MOTT 32. With global outposts in Las Vegas, Vancouver, Singapore, Bangkok, Dubai, Cebu and Seoul, we sampled their tasting menu at their original restaurant in Hong Kong, and it did not disappoint.
"Our cuisine is all about making the best use of seasonal ingredients. Because of this, we always strive to find the best ingredients according to the time of year,” explains Daisuke Hayashi, chef and owner of the first Kaiseki restaurant in London, Roketsu.
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