Originally from Norway, Oyvind Naesheim gained his culinary experience in some of Norway’s top restaurants, including Jans Mat og Vinhus in Stavanger, Solsiden, Oslo and Déjà Vu, Stavanger, before traveling abroad for training in Paris, at L’Atelier Berger and Boubou’s St. Barths. He moved to London in 2003 and was hired to work at NOBU London. Oyvind says, “At NOBU London I learned about respecting food. Here I learned what the perfection of Japanese cuisine is about… the small details, the presentation of the fish, it must look both beautiful and delicious at the same time. It may look simple, but there is so much thought and skill that goes into the preparation. Everything has a purpose.”
After 3 years at NOBU London he was personally hand-picked by Nobu Matsuhisa, to open NOBU Intercontinental Hong Kong. After nearly 4 years, Oyvind relocated to open NOBU Beijing, with a team of 25 chefs under his leadership.