Last week I had the opportunity to do a quick food shoot at Nobu, in the Atlantis hotel here in Dubai. Nobu is the creation of Nobu Matsuhisa who I was incredibly fortunate to meet and photograph last week when he was in the UAE. Despite having 3 Michelin stars and 29 restaurants to his name, he was remarkably uninhibited and gracious. He spoke at length about the importance of being passionate about our work. We had a great chat about how creatives: Chefs, Photographers, Musicians can’t be truly successful without passion driving what they do.
A week later and I was in the gorgeous sanctury of his vegetable garden. Multiple wooden planters, gravelled paths and moor grass sit in a spacious fenced in private garden. Nobu grow their own herbs- the usual suspects and well as tomatoes, some beans and mizuna (a type of Japanese lettuce which I’m growing too). The tomatoes plants and beans hadn’t fruited yet, so I’m not sure what type they were. Chef said that during the winter most of the herbs come from their garden. I did wonder why, when the space they have outside is so big, they aren’t able to use herbs solely from their garden?
Here is my first shot from the shoot- a Shrimp Tempura Roll. It was an unusually cloudy day, but I still shot in the partial shade of a palm to get the beautiful soft light.