AFTER MANY YEARS COLLABORATING WITH FAMED NOBU MATSUHISA AT NOBU BERKELEY ST, LONDON , CHEFS MARTIN BRITO AND YOGO OBA ARE SHARING THEIR PASSION IN THE REFINERY COURTYARD, CREATING THEIR VERY OWN CUISINE, NEW STYLE SASHIMI AND JAPANESE FOOD BLENDED WITH SOUTH AMERICAN INGREDIENTS AND OCCASIONALLY DOTTED WITH THAI FLAVOURS.
ABOUT CHEF MARTIN BRITO
BORN IN SYDNEY, MARTIN TRAINED UNDER PETER DOYLE (WIDELY RECOGNISED AS THE FOUNDING FATHER OF MODERN AUSTRALIAN CUISINE). HE THEN TRAVELLED TO LONDON TO WORK WITH DAVID THOMPSON AT NAHM (FIRST CHEF TO EVER BE AWARDED A MICHELIN STAR FOR THAI CUISINE) AND WENT ON TO COLLABORATE WITH FAMED NOBU MATSUHISA AT NOBU BERKELEY ST, LONDON (1 MICHELIN STAR).
WITH THIS RICH BACKGROUND, HE EXCITEDLY JOINED US IN VIETNAM TO CREATE HIS VERY OWN CUISINE: JAPANESE FOOD BLENDED WITH SOUTH AMERICAN INGREDIENTS AND OCCASIONALLY DOTTED WITH THAI FLAVOURS. IN A QUEST TO USE A WIDE RANGE OF LOCALLY SOURCED INGREDIENTS, MARTIN PROPOSES A CONSTANTLY EVOLVING MENU GUIDED BY HIS SEASONAL DISCOVERIES AND CREATIVITY. YOGO OBA
HAVING STUDIED HIS FIRST CRAFT IN TOKYO AND LONDON, OBA SAN CAME TO FOOD AFTER AN ACCOMPLISHED CARREER AS A PORTRAIT PHOTOGRAPHER. HAVING HAD A FULL LIFE OF TAKING GREAT BLACK & WHITE SHOTS IN ASIA, AFRICA, SOUTH AMERICA AND EUROPE, HE BASED HIMSELF IN LONDON WHERE HE STARTED HELPING A RESTAURANT OWNER FRIEND.
THE HOBBY BECAME PASSION AND HE WAS OFFERED A SUSHI CHEF POSITION AT HARRODS. AFTER 3 YEARS, OBA SAN WAS INVITED BY MATSUHISA TO OPEN NOBU LONDON, NOBU MILAN, NOBU PARIS AND NOBU BERKELEY ST WHERE HIS OUTSTANDING SKILLS FLOURISHED FOR 8 YEARS. |