Thomas Buckley
THOMAS BUCKLEY
Corporate Executive Chef
With the proper foundation, one can build anything in cuisine.
This is the mantra of Chef Thomas Graham Buckley, whose culinary education is a synthesis of classic French and Japanese fare. Hailing from Brighton and Scarborough, England, seaside villages known for their fishing, Thomas developed a passion for seafood during childhood and entered the exciting and diverse culinary world at the young age of 14. During a 3-year culinary arts program, he won numerous awards and competitions, and supplemented his education by working his summers for the eccentric, traveling T.V. chef Keith Floyd.
In 1991, Thomas was given the opportunity to receive classical French training from Chef Michel Bordin at the distinguished Connaught Hotel in London. He underwent rigorous instruction during his three years there, and was ultimately rewarded with London’s Academie Culinaire award for pastry.
Soon thereafter, he became interested in other styles of food, and joined innovative and world renowned chef, Jean-Georges Vongerichten, to assist in the opening of his second Vong restaurant, located in the Knightsbridge area of London. Over the following half year, the eatery received several major awards, including a three star review and the 1996 vote for the London Evening Standard’s Newcomer of the Year.
With the urge to travel abroad, Thomas visited various parts of the globe, including: Rio de Janiero, Brazil to cook with Claude Trosgros and Chico Guimas at Guimas; New York City to cook with Daniel Boulud at his four star French restaurant Daniel’s; the Girona region in northeastern Spain, tutored by innovative chef Ferran Adria at El Bulli; and the Provence region of France to teach at Patricia Wells’ cooking school. He finally returned to England to work with award winning chefs such as Nico Ladenis and Pierre Koffman, but found his creative energy unrelenting.
In 1998, Thomas discovered Nobu Restaurants and felt an immediate spiritual connection with Chef/Partner Nobu Matsuhisa, who encouraged growth within his sous chefs and welcomed their creative input, which is unusual in the megalomaniacal world of chefs.
Since joining Nobu, Thomas has come a long way – from being Nobu London’s ‘‘tempura guy’’ to moving up as their Executive Sous Chef, assisting in the opening of numerous Nobu restaurants across the globe, and finally to his current title of Corporate Executive Chef. Thomas is presently settled at Nobu Miami at Eden Roc in the legendary Eden Roc Resort on Miami Beach, where he continues to exceed the expectations of his guests and his team.
