10 Years of Making kuala lumpur Feel Like Home
When you think of Nobu, it’s easy to imagine the black cod miso, the yellowtail jalapeño, or the rock shrimp tempura, the kind of dishes that have made Chef Nobu Matsuhisa a household name. But behind the plates, there’s a story of growth, people, and culture—and Chef Hervé Courtot has been part of it for almost 20 years.
As Nobu’s Corporate Chef across Europe, the Middle East, Africa, Asia, and Australia, Hervé has seen the brand grow from just 10 restaurants to more than 60, plus 17 hotels worldwide and his perspective offers a rare glimpse into how Nobu became a global icon.
From 10 Restaurants to a Global Family
“When I started, Nobu had around 10 restaurants. Today, we have more than 60, plus 17 hotels,” Hervé says. For him, the growth is as much about people as it is about numbers. “The exciting part is discovering new countries, working with people of different nationalities, and learning about new ingredients. That keeps the job interesting and makes us happy to continue expanding.”
It’s clear that Nobu’s expansion isn’t just about scale, it’s about maintaining a consistent experience across continents while still celebrating local flavours.
The Heart of Nobu: Team and Ingredients
Consistency, Hervé explains, comes down to two main factors: the team and the ingredients. About 70% of Nobu’s dishes remain the same everywhere, meaning each restaurant sources the same high-quality ingredients from trusted suppliers.
“But even more important is the team,” Hervé adds. “I’m not controlling everything day-to-day—it’s the chefs and staff in each location. Finding passionate young people is harder than ever, but when you do, the restaurant works beautifully.”
Career development is central to Nobu’s philosophy. Chefs are often transferred between locations to share knowledge and grow professionally. “If staff feel stuck in the same place, they get bored and leave. But when we give them opportunities to travel, grow, and improve their lives, they stay motivated.”
CELEBRATING 10 YEARS IN KUALA LUMPUR
Celebrating its 10th anniversary at the Four Seasons, Nobu Kuala Lumpur is more than just a milestone, it’s a reflection of the city’s vibrant food culture and Nobu’s journey here. “It’s amazing to see the evolution. We started in a different location, and now we’re here. Celebrating 10 years is special”
For him, Malaysia’s warmth and love for food make the city a natural home for Nobu. “Malaysians’ approach to food is actually very close to Japan’s—you’re comfortable with sharing plates. That makes the Nobu concept fit naturally here.”
This harmony extends to the ingredients. Hervé draws inspiration from local staples like Sekinchan rice, Oo Edo Tofu, fresh sea bass, Chinese asparagus, pandan, citrus, and even local chocolate. Each element adds a unique, unmistakable flavour to the menu and it’s one that can’t be replicated anywhere else.
INNOVATION WITHIN TRADITION
While Nobu is rooted in Japanese-Peruvian cuisine, innovation is encouraged. Every new recipe is developed collaboratively with Chef Nobu Matsuhisa, and chefs across the world can propose dishes, which are then shared globally through a digital network. For instance, a special creation in London could appear in Kuala Lumpur the next week.
“Creativity is essential—if you confine a chef too much, they lose passion,” Hervé says. Still, the classics remain timeless. “Sometimes I don’t eat the black cod for months, and when I try it again, I’m reminded why it’s been loved for 30 years.”
FINE DINING WITHOUT THE PRETENCE
Hervé challenges the perception that fine dining is exclusive. “At Nobu, you can spend $2,000 on a big celebration, or you can sit at the sushi bar and enjoy a meal for $60. We welcome both.”
For him, hospitality is about relationships. “I prefer regular guests who come twice a week and spend a little, rather than someone who comes once every six months. That builds connections, and that’s what the restaurant is really about.”
Even in places like Dubai, where dining requests can be surprising, think vanilla ice cream with caviar. Nobu’s philosophy is simple: make the guests happy.
Personal Comforts and Life Lessons
After long days running kitchens around the world, Hervé keeps his meals simple. A bowl of rice, or sometimes just a slice of cheese with a glass of red wine, is all he needs to recharge. And there’s one ingredient he never leaves home without: salt. “Without it, food just doesn’t taste the same,” he says, a small but essential reminder of the foundation of good cooking.
But it’s not just ingredients that shape him. Hervé credits much of his outlook to Chef Nobu himself. The biggest lesson he’s learned? Humility. “Despite everything he’s achieved, he remains approachable, simple, and always motivated to create new things. That humility inspires all of us.” It’s a principle that threads through everything at Nobu, from the way the team works together to how guests are treated, making even the most elaborate dishes feel personal and accessible.
Ten years in Kuala Lumpur, almost 20 years with Nobu globally, and Hervé’s excitement hasn’t faded. For him, it’s never just about the food. It’s about the people, the culture, and the stories behind every dish. Nobu Kuala Lumpur’s 10th anniversary isn’t just a celebration of the restaurant, it’s a celebration of a vision that continues to grow, inspire, and delight.
Find out more about Nobu Kuala Lumpur
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