Chef Profile: Nabo
Position: Kabuki Teppanyaki Chef

Before joining Kabuki, I had never cooked professionally. At first, I just needed a job—but over time, I found a true passion for cooking and entertaining. Now, I really enjoy what I do, especially seeing guests smile and enjoy my teppanyaki show and food.

My cooking style is freestyle teppanyaki—I like to bring energy to the grill while focusing on flavour and technique. My signature dish is steak. It’s a big challenge because it requires skill to cook just right, but I take pride in preparing it properly every time.

One of the best parts of working at Kabuki is the team. This is the best team I’ve ever worked with, and their support motivates me to come to work every day and keep improving.

My favourite ingredient to work with is garlic butter. It adds rich flavour and goes perfectly with almost everything I cook on the teppan grill.

The most challenging dishes I’ve prepared are from our festive menus. They always bring new ideas and recipes, which keeps things exciting and pushes me to learn more.

If I could cook for anyone, it would be for the generous customers who truly respect the art and performance of teppanyaki. It’s an honour to share my food and passion with those who appreciate the experience.