Giacomo Notarbartolo

Coming Up

"Nobu was the beginning of modernity," Giacomo Notarbartolo has said, and the line reads less like branding than a working description of the standard he applies to the kitchen. At Nobu Hotel Ibiza Bay in Ibiza, the head chef role placed him inside a service model built on clean lines and controlled movement. He later took on executive chef at Nobu Bodrum (2022), then appeared as Former Nobu chef at MIRA by Gathering Alma, before moving on to executive chef at Nobu in London, United Kingdom. The throughline is not breadth for its own sake, but repeated work inside a defined house style.

Where They Are Now

The current shape of Giacomo Notarbartolo’s work sits in Nobu’s language of restraint and balance. Crab Kamameshi is the clearest example: an exclusive dish centered on Mediterranean ease and the physical act of working through saffron-infused rice for crab. It is a dish built on control, timing, and a measured hand. He also helped create a limited-time collaboration menu at Nobu Hotel Ibiza Bay that included Black Cod Miso, extending that same vocabulary in a setting already framed by sea air, sunshine, and contemporary elegance.

Signature

Giacomo’s signature dishes include Black Cod Miso, Crab Kamameshi, and Yellowtail Sashimi with Jalapeno. Read together, they show an exact fit with Nobu’s most recognizable register: the depth of Black Cod Miso, the composed weight of Crab Kamameshi, and the sharp lift of Yellowtail Sashimi with Jalapeno. The interest is in fluency, not surprise; these are dishes that depend on precision and repetition, and he works comfortably within that frame.

In Their Words “Nobu gave us joy with its Japanese-Peruvian fusion cuisine.” The first quote maps attachment onto place: London, Park Lane, Hyde Park, and a specific dining room held in high regard. The second names the identity of the group directly, pointing to Japanese-Peruvian fusion cuisine as the basis of its appeal and the source of its appeal when executed with conviction.

Honors

No awards are cited. The recognition attached to his career is culinary and venue-specific: senior chef titles across the Nobu group, a Crab Kamameshi, and a collaboration menu featuring Black Cod Miso.