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Travis fell for the flavours of Greece, Spain, Italy, Morocco, the Middle East, and every place along the Mediterranean coastline during his time cooking at iconic French chef Daniel Boulud’s NYC restaurant, Boulud Sud.
Boulevard Kitchen showcases the Chefs’ classical techniques and rigorous training, punctuated by creative influences from around the world that breathe new life into local ingredients.
Lumina braised lamb shoulder is a regular feature on the menu here.
A diet of chicory leaves imparts a distinct, fresh flavour to these spring lamb chops from New Zealand’s Lumina farms.
Nobu started his career in Christchurch New Zealand 23 years ago, and cheffing has taken him to Taiwan, Japan, France, Australia and New Zealand (again).
Having developed his techniques for high volume, high-end cooking in Europe, South Africa, and Borneo, his focus is on using local cuisine and fresh ingredients for Te Pae Christchurch’s menus, an easy task given New Zealand’s reputation for bountiful, sustainably raised food.
Under the visionary leadership of Executive Chef Ugo Rinaldo, the culinary team has embarked on a mission to breathe new life into French cuisine by infusing cherished classics with a modern and revitalizing twist.
After graduating from the University of Iowa, his first job was at Alinea restaurant in Chicago - a restaurant that is universally praised for its innovative approach to modernist cuisine.