For decades, Nobu has been one of the hottest, and one of the most esteemed, restaurants around. Started in 1994 at the request of actor Robert De Niro–a huge fan of Chef Nobu Matsuhisa, whose request has since turned into 32 Nobu restaurants around the world; in Malibu, Lana’I, Hong Kong, Monte Carlo, Dubai, the Eden Roc Miami Beach, and more.

And alongside this famous chef is none other than his right-hand man for more than 17 years: Executive Chef of Nobu U.S., Thomas Buckley. Born and raised in English seaside villages, Chef Buckley developed a natural passion for seafood during his childhood. In 1991, he received classical French training from Chef Michel Bordin at the distinguished Connaught Hotel in London; and after that, he joined internationally-known Chef Jean-Georges Vongerichten at his second Vong restaurant in London. From there, Chef Thomas Buckley worked with Chef Daniel Boulud and assisted François Payard when he opened his famous Payard Pâtisserie and Bistro, before meeting Chef Nobu Matsuhisa in London in 1998. He worked at Nobu London for four years before moving to Miami Beach, where he opened the city’s Nobu outpost. Now, as Executive Chef of Nobu U.S., he travels to 32 Nobu locations around the world to oversee their operation and menu.

Known across the globe for his masterful technique, innovative recipes, and unparalleled culinary works of art, Chef Thomas Buckley’s reputation stands on its own. In 2008, he co-authored a book with Chef Nobu Matsuhisa entitled “Nobu Miami: The Party Cookbook”–a celebration of the fusion cuisine originally served at the restaurant’s Miami outpost. He’s helped with many Nobu openings; including restaurants in Milan, Dallas, Bahamas, Los Angeles, and Kuala Lumpur, as well as Nobu Hotels like Nobu Hotel Caesars Palace, Nobu Hotel City of Dreams in Manila, and the soon-to-be opened Nobu Hotel Eden Roc in Miami.

Now at Nobu Miami {4525 Collins Avenue, Miami Beach; 305.695.3232}, a new Sunday brunch puts Chef Buckley’s innovative approach to cooking on full display. Reimagining classic brunch dishes as Nobu-style creations, he has come up with a menu that’s a feast for both the eyes and mouth. For the first act, diners can choose from Nobu’s Sushi and Sashimi Bar, munching on options like Tuna Tataki, Heirloom Tomato Ceviche, Oysters with Nobu Salsas, and a stunning selection of Nobu-style salads.

For the main course, Nobu pushes its brunch boundaries with inventive dishes like Miami Smokers Bacon and Egg Toban, Scrambled Egg Donburi with Salmon (Chef Nobu’s favorite dish!), or plates from Nobu’s Yamucha Carts–like Miso Waffle and Panko Chicken with Brown Butter Maple Tosazu, and Egg ‘Bao’ with Crab and Shiso Béarnaise. For a real treat, pair it all with unlimited Krug Grand Cuvée Champagne and a selection from Nobu’s decadent dessert bar. Because at Nobu, there’s just no other way to do brunch.

Soon-to-be an entire Nobu Hotel Eden Roc, and the flagship hotel of Nobu Hospitality, Nobu Miami boasts one of the best menus in Miami Beach–and the world. Head there for Sunday brunch and try an enticing menu like only Buckley could create. It’s sure to give you a taste of exactly why a man of Chef Nobu’s caliber has entrusted Chef Buckley with Nobu kitchens around the world.

By Jenny Agress