As a young man, Ricky Estrellado worked for Grand Air Caterers, preparing meals for a diverse clientele, including Malaysian Airlines and United Airlines. His passion for cooking drew him from his home in the Philippines to attend culinary school in New York. After graduating first in his class at the New York Restaurant School in 1994, following a brief stint at Montrachet in Tribeca, Drew Nieporent asked Ricky to join his team at Nobu, where he quickly worked his way from prep cook to chef de cuisine. He currently oversees the hot kitchens of both Nobu New York and Nobu Next Door as executive chef.
- Suzanne Cupps