Stepping UP

Chef Renante Dominguez, originally from Manila, Philippines, has been appointed head sushi chef at Nobu KL. Here, the chef shares with us about his nearly decade-long adventure with the Nobu family and the responsibilities that come with it.

- JOHN NG

L'OFFICIEL: Can you tell us about your journey in the culinary industry? 

RENANTE DOMINGUEZ: Certainly! My journey as the head sushi chef has been an enriching and enlightening one, made even more fulfilling by the exceptional team that surrounds me. It's not just about creating delectable dishes but also about seamlessly orchestrating the entire sushi bar, which requires a meticulous balance between overseeing technical aspects in the office and engaging in hands-on food preparation. At Nobu KL, every aspect of our culinary venture is a collaborative effort, emblematic of our commitment to excellence.

My initiation into the culinary world began with a profound curiosity about Japanese culture, leading me to embark on my culinary career as a prep chef in a Japanese restaurant in my home country, the Philippines. During my initial two years, I devoted myself to handling vegetables and perfecting the art of rice preparation before earning the privilege of working with the delicate nuances of fish. Every step in this journey has been a learning curve, and my professional path has taken me through diverse environments, including the vibrant landscape of Dubai. Now, as part of the Nobu Kuala Lumpur family, I find myself continuously learning and growing. The emphasis is not on my contributions but more on what we, as a cohesive team, can collectively achieve. I am eager to apply the wealth of knowledge and skills I have acquired over the years to deliver unparalleled culinary experiences. My passion for Japanese cuisine finds expression in each meticulously crafted dish for our Nobu KL patrons.

LO: What makes you an exceptional sushi chef?