World famous chef Nobu Matsuhisa and InterContinental Hong Kong's General Manager Claus Pedersen are pleased to announce the appointment of Rhys Cattermoul as Executive Chef and Matias Bernasconi as Restaurant Manager at NOBU InterContinental Hong Kong.

NOBU InterContinental HONG Kong also presents a new Shunshoku 3-course Lunch, “Tanoshi” (Happy) Hour and new Osusume à la carte dishes by Executive Chef Rhys Cattemoul and Executive Sushi Chef Kazunari Araki, showcasing their innovative new-style Japanese creations – only available at NOBU InterContinental Hong Kong.

Executive Chef Rhys Cattermoul

Rhys brings 16 years of culinary experience to his NOBU InterContinental Hong Kong. He has relocated to Hong Kong from London where he spent the past eleven years - with eight years of experience at Nobu Berkeley Street. Prior to that he worked at Soho House London's Electric Brasserie.

Originally from Auckland, New Zealand, he started his culinary career when he was just 15 years old in Queenstown, New Zealand, where he grew up.  He first became interested in becoming a chef as a child when he would help his mother and grandmother cook. One of his first kitchen memories as a child was cooking a chicken dinner on his own for the first time for his family. To his dismay, no one ate his chicken, which was totally undercooked. However this incident did not deter him from pursuing his culinary career.

Inspired by his sister and cousin who were both chefs, Rhys trained at the Auckland Hotel Chefs Training School and then moved to London where he worked at a few restaurants including Soho House's Electric Brasserie. Then one day he went to dine at NOBU and that was it! He immediately knew that he wanted to work here.

As per Rhys, “I was taken by the flavours, the ambiance, and just how smooth everything went.” Three years after he started working at NOBU Berkeley Street, he became Head Chef. 

As part of the global Nobu culinary team, Rhys had a chance to cook at the 2018 Singapore Formula One NOBU Pop-Up in September 2018. Three of his dishes (King crab with apple yuzu kosho ponzu; Chilean sea bass wasabi lime miso and Wagyu with black garlic ponzu) are featured in the “World of Nobu” cookbook which launched in Fall 2018.

Commenting on his eight years with NOBU, he shares,“Nobu-san is truly an inspiration to all chefs who have had the pleasure of working with him. I think at NOBU we are lucky to use some of the most incredible ingredients on the planet. To me, the NOBU Style is simplicity with a touch of elegance, translating to food that is packed full of flavour. The dishes may look simple, but the process behind them is not.”

His culinary philosophy? As per Rhys, “Working at NOBU has made me understand that I should never over-complicate a dish, but let the ingredients speak for themselves. I like using the freshest ingredients; and at NOBU we're lucky to be able to use the best ingredients from Japan and beyond. Within the NOBU style, I  have the flexibility to be creative. I am constantly learning from NOBU Chefs around the world. We are always sharing recipes and learning from each other – like a family. “

His assignment at NOBU InterContinental Hong Kong marks his first time working in Asia. Commenting on his Hong Kong move, Rhys shares, “I have always loved Asian and Japanese cuisine. I am so excited to learn about and try new ingredients, flavours and tastes. It's thrilling to be in the centre of Asia with such diversity of cuisine and especially in Hong Kong which is such a culinary hub, known for it extremely high quality.

Restaurant Manager Matias Bernasconi

Originally from Buenos Aires, Argentina, Matias Bernasconi recently joined NOBU InterContinental Hong Kong as Manager. His strong independent restaurant management experience includes working as General Manager for Hong Kong's Dining Concepts (Bread Street Kitchen by Gordon Ramsay and Tango Argentinian Steak House), Le Comtoir Group (Bibo), as well as Black Sheep Group (Buenos Aires Polo Club).  He also has extensive hotel experience, having spent six years with Hyatt Hotels in his native Buenos Aires and also in Washington, D.C.. 

Although Matias originally studied Architecture at Buenos Aires University, he decided to follow his passion for the restaurant and hospitality business. He has a Sommelier Diploma from CAVE Argentinian Center of Wine and Spirits and a Hotel and Gastronomic Management Diploma from CENCAP (Center of Sciences of the Professional Administration) in Buenos Aires Argentina. He is also an accomplished mixologist.

How did Matias end up in the restaurant and bar business when he was originally pursuing a career in archtiecture? Matias shares, “I discovered that this business is my passion when I was 18 years old and started working as a bartender to help fund my Architecture studies. I'm very lucky because my job is one of my passions; I love everything about it: the team spirit, the food, beverage and wine knowledge, the diversity of challenges and the interaction with guests. There is nothing more gratifying that when a smiling guest shakes your hand after a meal and says 'thank you so much for a wonderful experience'.

What inspired Matias to move to Hong Kong from Argentina and Washington, DC?  He shares, “Have you heard the expression 'don't limit your challenges, challenge your limits'? I had a very promising career in Hyatt. But when I received the offer from Hong Kong, I had a chat with my former F&B Director with whom I had a very good relationship, and he told me how important it is for a career in F&B to include experience in stand-alone restaurants. He was so correct.  I have learned so much in my years outside the hotel business. Now I'm looking forward to apply all this knowledge in this new challenge at NOBU InterContinental Hong Kong.

What is he most looking forward to in his new position managing NOBU InterContinental Hong Kong? As per Matias, “Every time I join a new restaurant, I think of that restaurant as “my baby”, now even more since joining such and amazing company like IHG and a world famous brand like Nobu. So this is now “my baby”; and I want to make NOBU InterContinental Hong Kong one of the best restaurants in Hong Kong. I'm also looking forward to implementing and sharing the knowledge I have accumulated over the past 15 years since starting as a junior bartender until moving into the restaurant general manager position in hotels and stand-alone restaurants.
In addition, my goal is to have fun and enjoy every day with my team and our guests and to make new friends every day.”

NEW ON THE NOBU MENU:

LUNCH
Try our new Shunshoku 3-course Lunch (inclusive of a choice of starter, main course and dessert) at HK$368 per person, just one of the many options on the NOBU Lunch Menu.

COCKTAILS
Enjoy our new “Tanoshi” (Happy) Hour from 6:00pm – 8:00pm at the NOBU Bar and Lounge. Our Nobu Manager Matias Bernasconi, who is also an accomplished mixologist, has created a selection of refreshing cocktails, paired with Keishoku (light snacks) by our new Executive Chef Rhys Cattermoul and his team.  Catch up with friends and colleagues over our Tanoshi (Happy) Hour Drink & Snack Menu at the NOBU Bar, set against shimmering cherry blossom imagery framed by river rocks, or in the NOBU Lounge with stunning harbourviews.

DINNER
On the NOBU à la carte dinner menu you'll find an enticing selection of new Osusume Dishes by Executive Chef Rhys Cattemoul and Executive Sushi Chef Kazunari Araki, showcasing their own innovative new-style Japanese creations – only available at NOBU InterContinental Hong Kong. New Osusume dishes include Spicy Tuna Tostadas with creamy gotchujang and lime, Wood-oven Roasted Cabbage Steak with Truffle, Shako with Ginger Salsa and Kasugo (baby red snapper) Kara-age with dashi amazu ponzu.

NOBU InterContinental Hong Kong:       
Open daily for lunch from 12 noon - 2:30pm / Dinner from 6:00pm - 11:00pm.        
The NOBU Bar Lounge: Open daily 12 noon-2:30pm /6:00pm to midnight.

Attire: Smart casual. NOBU InterContinental Hong Kong
Second Floor, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
Restaurant reservations: (852) 2313-2323 / E-mail: nobuhongkong@ihg.com 

IMAGE LINKS
Click here for images of  NOBU Executive Chef Rhys Cattermoul and Manager Matias Bernasconi, along with images of some of Rhy's new dishes (from the Osusume Menu (launching April 5) and our NOBU Roku Wareki Episode 3:SATSUKI – GRAIN BUDS OMAKASE (available from May 14 – June 30).

For images of NOBU InterContinental Hong Kong, please click here.

For further press information, please contact:

Carole L Klein, Executive Director of PR & Communications
InterContinental Hong Kong,       
Tel: (852) 2313 2335 / Fax: (852) 2721 5964             
E-mail: carole.klein@ihg.com