Project Description

Oyvind Naesheim

Chef at NOBU InterContinental Hong Kong

Hong Kong

My name is Oyvind Naesheim. It’s one of those names, which is difficult to pronounce, even if you know how to do it. I’m a part of worldwide empire NOBU, consisting of 28 restaurants in different parts of the world. Its owner is the actor Robert De Niro.

I’m the chef of NOBU InterContinental Hong Kong.

I was born on the 20th of February, 1980, in Norway, in the ancient and beautiful city Staverger. It was there, being a child and I got my passion for food. I spent countless hours on the home kitchen, next to my grandma. Thanks to her, I recognized the «soul» of Norwegian cuisine and don’t forget it until now, even cooking Japanese food at Nobu.

Norway is a very beautiful country. Not far from my city there is just one of the most popular tourist destinations — Lysefjord. Nature attracted me from childhood, I’ve always been close to her, because we grew up on the outskirts of the city, and one of the favorite pastime of young Oyvind was boating. Every summer I practically lived in it.

I’m not afraid to crap job. I could go to the office and instead of washing dishes, cleaning tables and any help in the kitchen, perform routine, but «clean» job. While there, I could not. I would infinitely strongly attract to cook something instead to make a dozen copies of an important document there. So, I decided to wash the dishes and clean the tables.

Gained the skills in culinary school, I started working in one of the best restaurants in Norway at that time. It was in my hometown, I was 18. Following 5 years I’ve worked not only in Norway, but also in France, on the luxurious island of Saint-Barthélemy (St. Barts) in the Caribbean. In a worldwide NOBU chain restaurants, I’ve been working for 11 years: I was in London, Beijing, Hawaii. In Hong Kong, I worked in 2006-2010, and last year went back here again. Overall, I traveled around well.

In France, I studied the classical cuisine of the country and its modern interpretation. In London, I was a sous-chef of real masters. This experience was awesome. Honor and good luck — I found myself at the right time and place and used opportunities.

Even as a child I was always interested in food. It wasn’t just «want to eat!» but I really spend a lot of time in the kitchen. I learned at the grandma the traditional recipes. They still live in my memory and I practiced them until they become second nature.

At 13 ages, the teacher asked me whom I would like to become. This question makes everybody excited. Once the child pronounces the words «mother, father, banana, cat», everybody took stock of and think, «hmmm, whom would he be?» Well, in general, I replied that I a chef. It’s how it all started.

I like simple food and simple, «clean» flavors. I don’t forget about the Norwegian kitchen — often cook it at home. I experiment or just take my grandma’s recipe. I’ve always loved it – to make new flavor combinations, to create new flavors, experimenting with fish, herbs, sauces, marinades, meat, spices. Every time a new «spirit» of dish is born. It’s amazing!

I like photographing simple things, but so that you can say «Wow!» Every day we see thousands of little things, and their combinations, and it’s important keeping to see the beauty in them. Learn this, if you can’t.

Although my work is fine, cooking dishes, their accents and moods, but something else involves me. I like watching programs on astronomy and learn something special about the universe. It’s cool — to understand what you live in. Well, at least try to understand.

Be single-hearted. I mean, really passion, and not 7, 8, 9 hours a day or whatever you have to work. Have a passion for what you do, discipline yourself and your business. These are 3 important rules in order to become a successful chef. And it works in any career. Passion, dedication, discipline. Hang it on the fridge, mm?

Dish with photos — it’s ‘48-hour’ cooked short ribs with rocoto mustard. Beef is cooked in its own juice for 2 days, and it turns out very delicious and tasty. Then everything is simple — spicy Peruvian mustard and the dish is ready to be served!

See all recipes from this chef

About Restaurant:

Oyvind Naesheim - Chef at NOBU InterContinental Hong Kong_rest

NOBU InterContinental Hong Kong

18 Salisbury Road, Kowloon, Hong Kong (2 floor)
Tel 852 2313 2323

NOBU InterContinental Hong Kong is the awesome restaurant of a worldwide Nobu chain restaurants, created under the direction of chef Nobu Matsuhisa, revived Japanese cuisine. Talented variations of ancient recipes, innovative approach to the classical forms. Past and future, give birth to new tastes and experiences. Bright daylight from the large windows overlooking the bay or subdued evening diluted by bright lights of the city? Feel the luxury NOBU with a different mood.