Bli bedre kjent med Mark Edwards
When and how did you end up working for Nobu?
I started working for Nobu in 1997. At that time, I was working at Jean-Georges Vongerichten’s restaurant, Vong, in London. Nobu-san came into Vong, and I personally cooked a menu for him. He offered me a job opening Nobu London.
Who inspired you when you were young?
Anything or anyone related to airplanes—I always wanted to be a fighter pilot. I especially love old warbirds, particularly Spitfires.
What’s your signature dish?
That changes with age. My favorite dish to cook is Singapore-style chicken rice. It’s not something that appears on any of the menus I write, but it’s a dish I cook at home. It’s comforting, timeless, and loved by everyone.
What are ingredients you must have?
Salt, pepper, lemon, and a sharp knife.
What are your international awards and successes?
Nobu London gained a Michelin star in 1997, and Nobu Berkeley St also achieved a Michelin star. These are the only two Nobu restaurants in the world to have received Michelin star status.
Are there any projects you are particularly proud of?
– Collaborating with British Airways and Qatar Airways to create Nobu-style dishes for first and business class.
– Working with Who’s Cooking Dinner?, a leukemia charity that has raised millions.
Do you have any hidden talents or hobbies?
I love hunting wild game, but I only shoot what will be eaten. My particular favorite is shooting red grouse, the fastest game bird in the world, which is only found on British heather moors.
What do you cook at home for yourself?
Anything my wife tells me to. 😊
Any “strange” or uncommon food combinations you love?
Raw fish with melted cheese.
What are you most looking forward to about coming to Food & Fun in Stavanger?
Meeting old friends and ex-colleagues I’ve worked with at previous Food & Fun events in St. Moritz and Iceland over the past 20 years.
