Hideki Maeda – Nobu Executive Chef at Four Seasons Hotel Singapore
In this interview, Hideki Maeda, Nobu’s Executive Chef at Four Seasons Hotel Singapore, describes what it’s like behind the scenes in the kitchen.
What do you do?
I am the Executive Chef at Nobu Singapore in Four Seasons Hotel Singapore.
How did you get into the industry?
My culinary journey began in a restaurant in Japan, where I started as a commis chef and steadily progressed to the position of head chef. I then moved abroad, refining my skills and advancing my career until I became an executive chef.
Share with us a story from behind the scenes.
Behind the scenes, every day presents its own challenges and rewards. Though demanding, the work is consistently rewarding and enjoyable.
What food memory from your childhood or travels stands out?
A memorable food memory from my childhood is the taste of my mother’s braised fish.
What’s the best/ worst part of your job?
The best part of my job is collaborating with a diverse team, while the worst aspect would be dealing with last-minute changes.
Hideki Maeda’s favourite food and beverage pairing?
Edamame with a cold beer.
What’s one of the wildest things you’ve seen behind the scenes?
There are certainly some entertaining tales from behind the scenes, but those will have to stay between us for now.
The perfect day off would be…
The perfect day off for me includes getting a massage, reading, and taking walks.
A day in the life of Hideki Maeda is…
like navigating through familiar territory, but with new surprises awaiting every day.
What does Hideki Maeda do for fun?
I enjoy exploring new places in my free time, whether it’s different areas or restaurants I haven’t visited before.
What would you like guests to know about Nobu Singapore?
Nobu is a renowned Japanese-Peruvian restaurant with outlets worldwide.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
I began with basic cooking skills and food safety knowledge. However, I’ve learned that being a chef involves more than just cooking. I have developed my abilities in menu creativity, team leadership, cost management, planning, budgeting, and forecasting. One misconception is that chefs only cook, but the role extends to various responsibilities beyond the kitchen.
What do you want people to know about being an executive chef as a profession?
Being an executive chef is about far more than simply cooking food. It involves substantial management responsibilities, often involving a considerable amount of paperwork and strategic planning for the future.
What’s your view on the F&B scene in Singapore?
The F&B scene in Singapore offers a wide selection, featuring everything from street food to upscale culinary experiences.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
We aim to minimize daily wastage as much as possible.
What can guests look forward to in the upcoming months?
There are plenty of exciting developments ahead. Check out our social media pages for the latest.
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