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Group executive chef Mark Edwards oversees all new restaurants in addition to leading the kitchen at Nobu at the Metropolitan Hotel. The 42-year-old chef got the food bug at age 13 when he got a part-time job at a seafood restaurant in Kent. Once he had trained formally, he went to work at the Café Royal in London and the legendary George V hotel in Paris. While working in Manhattan in 1987 he developed an interest in Asian cuisine, subsequently spending time at the Mandarin Orchard hotel in Singapore and the Peninsula in Hong Kong before returning to London where he took on the role of sous chef at the former Vong restaurant (at The Berkeley hotel). He then moved to Nobu, embracing the Nobu culture in California before opening the London outpost in 1997. He opened Ubon in 2000 and Nobu Berkeley St five years later.