Nobu Is Committed to Gastronomy as the Engine of the Hotel Experience

El Financiero

Lean Right

Factuality

Ownership

Within a context where the gastronomy in the hotels is no longer a secondary actor but a protagonist, Nobu seeks to have stars. For Diego Sobrino, executive chef at Nobu Hotel Los Cabos, the kitchen can no longer be seen as an additional service within the hotel operation. Today it must function as an attraction of its own, capable of attracting both guests and local residents. “We want to make the hotel known as a culinary hotel, a place where …