The meez Podcast
Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.
The meez Podcast
28 years inside Nobu with Chef Thomas Buckley, why Nobu's legacy continues to grow, lasting relationships, and Thomas' $250 Grilled Cheese
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
#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.
Links and resources 📌
Visit meez: https://www.getmeez.com
Follow meez on Instagram: https://www.instagram.com/getmeez
Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en
Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/
Visit Nobu: https://www.noburestaurants.com
Follow Nobu on Instagram: https://www.instagram.com/noburestaurants/
Follow Thomas on LinkedIn: https://www.linkedin.com/in/thomas-buckley-385a27a/
Follow Thomas on Instagram: https://www.instagram.com/fissionchips/
Timestamps
00:02 Growing Up Vegetarian In England
02:14 Discovering Cooking And Culinary School
05:05 Moving To London And The Connaught
10:10 Working In France And Michelin Kitchens
13:47 From Daniel To Nobu
18:55 The Philosophy Behind Nobu’s Food
25:24 Building Global Consistency Across 60+ Restaurants
31:51 Tempura, Rice, And The Details That Matter
40:56 Opening Nobu Miami And The Early Days
48:51 Nobu Hotels, Future Projects, And What’s Next