3rd Place: (Three-Way Tie) Nobuo Fukuda of Nobuo at Teeter House
Known in the culinary world for his work at the now-closed Restaurant Hapa and Sea Saw (for which he earned a James Beard Award in 2007), Valley taste buds were in a tizzy when Chef Fukuda opened Nobuo at Teeter House in 2010. Though he is celebrated because of his jaw-dropping omakase menu, Japan-born Fukuda proves that being a chef means more than being a good cook. “I love the hospitality aspect—doing my best to make sure when people come to the restaurant they can relax and forget about the outside world,” he says.

Favorite…
Way to satisfy a sweet tooth: I like the French macarons from Essence Bakery.
Midnight snack: Ramen noodle soup.
Cereal: I used to eat nothing but Corn Flakes in Japan and when I first came here.
Fast-food restaurant: KFC.
Bottle of wine: For a white, Didier Dagueneau Silex. For a red, Egly Ouriet Ambonnay Rouge.
Sandwich: Italian-style hero sandwich.
Pizza toppings: I love a simple margharita pizza.
Cut of meat: Rib eye.
Kitchen tool: My cutting board because it’s like a stage.
City for dining: New York is good, but I can’t get over Tokyo.
Place to dine in the Valley: Pho 43.
Chef: Akio Saito-san, a Japanese chef with a restaurant called Shichi Jyu Ni Kou, which means “72 seasons.” He believes there are 72 seasons a year and his menu reflects that philosophy.