Meet the Executive Japanese Chef of Keyaki

Chef Teruya Noriyoshi

Chef Teruya Noriyoshi, Executive Japanese Chef at Keyaki, began his culinary journey in Oregon, USA, in 1995, but his roots trace back to Tokyo, Japan. Inspired by the vibrant world of cooking, young Teruya was captivated by the original Iron Chef, a passion further fuelled by his mother, an exceptional home cook, who encouraged him to follow a culinary path.

His adventures have taken him around the globe, from the bustling kitchens of New York and San Diego to the charming streets of Italy, London, Australia, and Singapore. He even spent time aboard the Crystal Serenity cruise ship, where he explored authentic cuisines from diverse cultures, enriching his culinary perspective.

Throughout his career, Chef Teruya has had the privilege of working alongside culinary luminaries, including Chef Masaharu Morimoto at Nobu New York and Chef Antonio D’Angelo at Nobu Milan. With over 28 years of experience, he has honed his craft in prestigious kitchens, notably at Syun in Resorts World Sentosa and various Nobu Restaurants, where he played a key role in launching Nobu’s celebrated outlets in the US and the UK.

Chef Teruya’s cooking philosophy is deeply rooted in using fresh, seasonal ingredients, precise preparation methods, and artistic presentation that reflects nature. Now, with his extensive expertise and profound passion for Japanese cuisine, he is poised to introduce innovative concepts that will take guests on an extraordinary journey through the art of authentic Japanese culinary traditions.