Team
Chef Patron - Nobu Lee
Born in Taipei, raised in Tokyo.
Commencing his career as dish washer at the age of 17 in New Zealand, he continue his training in both classic and modern kitchens through Tokyo, Paris, Sydney, Melbourne and Auckland.
And now life is coming in full circle where he is more than satisfied and happy to share his passion and cuisine in his hometown— Taipei.
“Fine dining is about how I show my philosophy without showing the technique and express myself without talking.“
Restaurant Manager- Heidi Peng
Born in Taipei city, Taiwan.
Heidi had discovered her passion to hospitality at a very young age.
Studying in hospitality & hotel management, Heidi found herself training with some of world’s leading restaurants included
L’atelier de Joel Robuchon Taipei, Dinner by Heston Melbourne, Rivea by Alain Ducasse London, Alain Ducasse at Morpheus Macau.
She had reunited with chef Nobu to continue her journey here at NOBUO.
Heidi believes fine dining is a reflection of value in life.
Throughout her professional career, she is striving to provides considerable, thoughtful and professional service.
Senior Sous Chef - Gua An
Born, raised in the east of New Taipei city and graduated from local culinary school.
Gua An started her training of French cuisine in a young age.
She is a pacer, silent force in our kitchen, and she also shows her strong focus on meat and seafood cooking on daily basis.