The 32-year-old was sous chef at Nobu Dubai from 2010 to 2013, before being recruited as executive chef of the Russian Nobu, but says he never felt like he was finished with Dubai’s branch. “I knew that when I left Atlantis, one day or another, I would be back.” Five years later, he was invited back to Dubai as the chef de cuisine.

The stylish outlet in Atlantis, The Palm, has become a stalwart of the Dubai dining scene. Nobu Dubai celebrated its 10th anniversary in 2018 – and it’s still one of the most popular restaurants in the city. When Duviau is questioned on what makes Nobu a success in a city with such a competitive dining scene, he says it’s down to two things. “Well, we are in Atlantis, an iconic location and destination in itself, and Nobu is Nobu – you know, people love the brand.

Madonna once said "You can tell how much fun a city is going to be if Nobu has a restaurant in it."

No matter where you dine, there’s that combination of consistency, quality and Nobu’s name,” says Duviau.

“The idea and philosophy of Nobu haven’t changed in the past 20 years, which is why it has been such a success. Chef Nobu has always maintained his style – his simplicity. Nobu is simple food made using the best possible products. The amazing Japanese-South American influence, which is using prominent flavour, makes the food so amazing,” says Duviau. “For me it’s some of the best in the world. It’s perfection.”

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