Damien Duviau

Coming Up

Within Nobu Dubai at Atlantis, The Palm, Dubai, the craft has moved through clear stages. Damien Duviau first worked there as Sous Chef from 2010–2013, inside a kitchen organized around exacting standards and a recognisable culinary rhythm. Today, Damien is Nobu Corporate Chef of Nobu Hong Kong since 2025. The thread across those roles is continuity: a methodical approach to flavour, form and technique, delivered in the Nobu register and kept legible from one dining room to the next.

Where They Are Now

In a market that often rewards constant change, he argues for staying true to the Nobu way of preparing food, so the kitchen’s output remains familiar to returning guests and clear in intent from the first plate to the last.

Signature

The signature dishes associated with Damien Duviau sit squarely inside the Nobu vocabulary: TUNA SHOKUPAN, TORO KINOME MISO WITH CAVIAR, SOFT SHELL CRAB TEMPURA CALAMANSI AMAZU PONZU, CHILEAN SEABASS SHISO CHILI PONZU, and A5 WAGYU RIBEYE WASABI PEPPER. The point of the set is balance—freshness against texture, clarity against contrast—with each dish designed to read cleanly and carry the house style without excess.

In Their Words “However, we remain steadfast in adhering to the Nobu way of preparing food. This consistency is key – people know what to expect when they come to Nobu.”