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.
Taku Sato received culinary training in Japanese cuisine at various notable restaurants in Japan prior to joining the Nobu Fifty Seven team in 2005. Distinguished for his adroit dedication to the intricacies of sushi-making, he was promoted in 2012 to executive sushi chef of Nobu Fifty Seven. He currently oversees a staff of 20 chefs, as well as sushi bar operations. During his spare time, Taku also contributes to culinary events. Most recently, he participated at the Taste of the NFL as the NY Jets chef, he was guest chef at the De Gustibus Cooking School, and he led a Sakai knife demonstration at the International Restaurant & Foodservice Show of New York.