#138

Josh sits down with Thomas Buckley, Corporate Executive Chef of Nobu Restaurants and one of the key culinary leaders behind more than 60 Nobu locations worldwide. Thomas shares the unlikely path that took him from a vegetarian upbringing in a seaside town in England to some of the world’s most influential kitchens, including The Connaught, Daniel, El Bulli, and ultimately Nobu. Along the way, he reflects on discovering his passion for cooking, learning classical French technique, and how a transformative experience in Spain changed the way he thought about food forever.

The conversation explores what has kept Thomas at Nobu for nearly three decades, the philosophy and leadership style of Nobu Matsuhisa, and the challenge of maintaining consistency across a global restaurant empire. They discuss grower relationships, sourcing, Japanese culinary principles, opening restaurants around the world, the evolution of Nobu’s menu, and the lessons Thomas has learned from working with some of the greatest chefs of his generation. He also shares stories from early Nobu Miami, the realities of opening restaurants at scale, and why simplicity, restraint, and respect for ingredients continue to define great hospitality.