On this spring afternoon, chef Nobu Matsuhisa is wrapping up interviews about the new Japanese-style garden patio at his signature hotel restaurant, Nobu Palo Alto, and getting ready to head to the airport.But he knows he has to leave time for the swarm.That's when a dozen gleeful young cooks, servers and other hotel employees, thankful to have had a chance to meet the legendary chef and perhaps take part in some kitchen training with him during his few days here, encircle him on the patio, cellphones in hand.
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