Andrew Bozoki

Career Andrew Bozoki’s route into Nobu Doha was built in Germany, where more than a decade in restaurants, brasseries, and golf clubs gave him the repetition and pace that service kitchens demand. That period, as he describes it, was spent honing his skills across different rooms and different rhythms, the kind of grounding that teaches timing, control, and how to keep standards steady under pressure. Since 2014, Bozoki has led Nobu Doha, Qatar, as Head Chef. The role sits on top of experience already formed inside the Nobu system, where precision, consistency, and a recognizable house style are part of the brief. Before Doha, he worked as Sous Chef at Nobu Dubai, United Arab Emirates, placing him inside the same culinary family and tightening his understanding of the brand’s expectations across locations. He also served as Chef de Cuisine at Tapasake in Maldives, a role that carried direct responsibility for the food going out to the guest, service after service.

Where It Started The earliest part of Bozoki’s training was practical rather than formal: more than a decade in Germany, moving through restaurants, brasseries, and golf clubs. That mix of environments matters in kitchen work because each one asks for a different kind of discipline, and together they shape the habits that keep a service moving cleanly. What that background teaches is not theory but reliability. It builds the instinct to work quietly, keep the dining room’s pace in view, and repeat the same standards without drift.

Who Shaped Them No named mentor or school is listed here. The shaping force in Bozoki’s background is the work itself: the cumulative pressure of varied kitchens in Germany, then the internal standards of Nobu Dubai and Nobu Doha, where house identity and execution are inseparable.

The Work Today

In Doha, Bozoki’s kitchen operates within the Nobu vocabulary: a style that travels clearly from city to city while still depending on exact service in the room. For Doha, that means the work is not only about the plate in front of the guest, but about keeping the brand’s standards legible in real time. The balance is between consistency and immediacy: the same recognizable frame, delivered with discipline at service pace.

Signature

Andrew's signature dishes include Nobu Tacos, A5 wagyu, and tempura.

In Their Words “It is an opportunity to work for two recognised leaders in hospitality: Nobu and Four Seasons bring together strong culinary standards with luxury hotel service.”