Thomas Buckley, Executive Chef of Nobu Miami

January 2009
We love the cookbook and were thrilled to see that Nobu gave you a good share of the glory, that’s not something seen very often from a well known chef, were you surprised by that?
Nobu and the publisher Kodansha International had a vision and direction for the book. It is the third cookbook they have published that features a specific restaurant and its chef alongside Nobu. Nobu is very open and encourages his chefs’ input, so this goes hand in hand with that.

Is there a recipe or two in the book that were influenced or created by you?
Roast Duck & Confit “Havana Club”, Uni”Mojito”, Causa Croquettes are a few. I also gave four or five Nobu classics a Miami inspired twist.

Do you find a cultural difference between Britain and the US, if so does that resonate into the kitchen?
The business aspect is different in the US. I had worked at Daniel’s In NYC a few years ago and he put it like this “in London you run dinner parties, here we run a business”.

In the kitchen I feel at home. Miami is so international it is more like an extension of South America, pretty much every member of the team were born outside the US.

You had some experience working in Spain before Miami, did that cultural experience help with living in a Latin influenced environment?
They are culturally different but it did give me an introduction to Spanish.

What surprised you the most when you moved to the US?
I was struck that English speakers are in a minority. Also how much money people would spend and how hard they would party!

What has been the greatest learning experience cooking in Miami?
Exploring different cultures. Miami is such a blend of people from especially South America and the Caribbean. I love Peru and its culinary influences, I got to spend some time there, and it’s a great place.

Do you miss the British kitchen?
No, I do not think so. A kitchen is a kitchen. There is the same great camaraderie and passion for cooking and the pranks are just the same too!

What are the first things you eat and places you go when you vacation in Britain?
Chip shop… I eat good fish & chips cooked in beef dripping; I like a Yorkshire Curd pie and take a trip to Betty’s Tea room In York. 

Nobu Miami: The Party Cookbook by Nobu Matsuhisa &, Thomas Buckley
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