COMPETITOR

Nobu Houston

HEAD COOK: Joe Murphy

COMPETITION: World Rice and Noodle Championship

In New Mexico where I am from, cooking is just as common as breathing. Ever since I was old enough to reach the stove top, I have been cooking. When I became older I went to school in Las Vegas Nevada for Business with an emphasis on Japanese language. During college I sought a Job anywhere I could practice Japanese. I got a job in a small restaurant called "Sen of Japan" as a dishwasher. After about 2 months I became absolutely fascinated with what was going on in that kitchen. There were ingredients and techniques I had never seen before that just captivated my interest. I told the Chef one day, "Chef, I really appreciate the job, but I see what you guys are doing in the kitchen and I want to learn." Chef Hiro looked me in the eye for a moment to make sure that I was serious and said "You start tomorrow! Bring a notepad and a pen and don't make me repeat myself!". "Yes Chef". That started my training on the fundaments of Japanese cuisine. How to make Rice, Dashi, cut Green Onion, prepare Shrimp Tempura, breaking down fish, etc. I spent 5 years there staging at various places in between all while attending and eventually graduating college with an associates degree in business management. Eventually I had the opportunity to work for Nobu, being one of the cooks to help open the very first Nobu Restaurant and Hotel in Caesars Palace Casino in 2013. I worked my way up to Sous Chef and spent 5 years learning everything Nobu had to teach. After that I left Nobu and decided to learn a what I could in French Cuisine as Michelin Star Restaurant Guy Savoy. I learned so much in just the 1.5 years there that has changed the way cooked. I then went to Sushi Samba after being offered a position as Chef de Cuisine. I spent about 2 years there before being offered the position as Executive Chef at Nobu in Houston Texas, where my Family I now live.