A new executive chef at Nobu Singapore
Four Seasons Hotel Singapore has appointed Belkacem Boubekeur as Executive Chef of Nobu Singapore, bringing more than twenty years of international restaurant and luxury-hospitality experience to the role.
The appointment was announced on 20 October 2026 and signals continuity for Nobu's Japanese-Peruvian culinary identity rather than a new restaurant opening. Boubekeur takes charge of the kitchen's standards, menu development and team leadership at an established dining destination.
A journey from France to Monte Carlo
Boubekeur was born in Ténès, Algeria, and grew up in south-west France, experiences he identifies as influences on the food he enjoys preparing. He has worked with teams spanning French, Japanese, Italian and other international cuisines.
His Nobu career has included a role at Fairmont Monte Carlo's Nobu Monaco. During his time at that property, he also contributed to high-profile hospitality events, including celebrations associated with the wedding of Prince Albert II of Monaco.
Recent experience in Dubai
Most recently, the chef served as Chef de Cuisine at Nobu Dubai in Atlantis The Royal. Four Seasons says he led a culinary team of 45 people there, combining kitchen operations with staff development.
Working in a high-volume luxury restaurant can require coordination between many specialised stations, suppliers and service teams. The company's announcement presents this experience as central to the skills he will bring to Singapore, where guests expect both consistency and creativity.
A personal mix of culinary influences
The chef's training is not limited to a single national tradition. He describes duck as an important ingredient because of his French background, while foie gras was among the first preparations he made professionally and remains a preferred component.
When asked what dish best captures his style, he identifies tiradito, a Peruvian preparation of thinly sliced raw fish with a bright, acidic sauce. This example highlights his preference for freshness, balance and clearly defined flavours rather than heavy decoration.
The Nobu style remains central
Nobu's international restaurants are known for combining Japanese technique with Peruvian and other global influences. That identity remains the context for the Singapore appointment, and Four Seasons has not announced a wholesale replacement of the restaurant's existing menu.
Guests should therefore distinguish the chef's personal inspirations from a promise that every dish he names will appear regularly. Seasonal ingredients and restaurant menus can change, and specific dishes should be confirmed directly when making a reservation.
A leadership philosophy built around people
Boubekeur says developing younger cooks and building a motivated team are important parts of his approach. The announcement describes a focus on patience, learning from experienced colleagues and giving staff a shared sense of pride in their work.
Such management priorities matter to diners because a sophisticated tasting experience depends on more than the creativity of one chef. Preparation, timing, product quality and the consistency of service all shape how a restaurant performs from one evening to the next.
What to expect on a future visit
The appointment gives travellers another reason to consider Nobu Singapore during a stop in the city, especially those interested in international interpretations of Japanese dining. It is a management and culinary announcement, not a new Michelin distinction or independently verified review of the restaurant.
Visitors should check the current menu, seating choices, opening times and any dietary requirements before visiting. An official appointment announcement establishes who now leads the kitchen, but the experience itself is best judged over a properly planned meal.
