Antonio Rendon began his Nobu journey in 2007, starting out as a line cook and most recently becoming Executive Chef at Nobu Dallas. His passion for the culinary arts and love for Japanese cuisine was formed while working at Cotan, a much-loved Japanese restaurant in New York, where he worked for 13 years, before moving to Manhattan’s En, and then Nobu. Initially drawn to the brand for its reputation for taking care of its people, and the potential for growth, Antonio still enjoys coming to work every day to create new Nobu dishes and master new techniques.
As Executive Chef at Nobu Dallas, Antonio most looks forward to crafting off-menu items and seasonal dishes for Nobu’s omakase menus, as well as preparing the premium A5 grade Japanese wagyu beef, sourced from Miyazaki prefecture. He recommends that all guests at the Dallas restaurant sample their wagyu flambe style, and encourages them to try something new. After over 30 years working in Japanese restaurants, Antonio is still delighted when people discover how delicious uni – sea urchin – really is. Antonio’s own favourite Nobu dish is the King Crab Tempura Amazu Ponzu – the combination of tender crab meat and sharp citrus mirrors his favourite food and drink pairing of steak and red wine. His family’s favourite meal is sushi, so he often makes his own cut rolls at home. Antonio is also an avid sports fan who spends his spare time visiting other restaurants in Dallas and exploring the city.
