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Seabass with Mushroom

About The Chef - Born and raised in Tokyo, Japan, Nobuo found his love for traditional Asian food early on. He traveled to the United States in 1980 to begin his career in the culinary industry. After working at Benihana and various sushi bars for a decade, Nobuo decided to make a change to learn more about wine and western style cooking through his time at Hapa. A few years later, Food and Wine Magazine named Nobuo one of the top 10 best new chefs. In 2007, Nobuo was awarded a James Beard award for Best Chef in the Southwest. Following this accomplishment, Nobuo at Teeter House serving “East meets West Izakaya Style Food” and Omakase Bar was born. Now, Nobuo continues with his love for Japanese cuisine serving as WorldClass’ Japanese Product Manager.
Recipes
Seabass with Mushroom

Nobuo Fukuda

Born and raised in Tokyo, Japan, Nobuo found his love for traditional Asian food early on. Read on about Nobuo Fukuda.
Chefs
Nobuo Fukuda

Factory Farming

A Brief History Before factory farming, livestock agriculture looked much different. In America, ranchers raised cattle in herds under the watchful eye of cowboys, free to roam the vast stretches of grazing land. This tradition persisted for some time, allowing ranchers to develop a symbiotic relationship with the land. While the mystique of the American […]
Stories
Factory Farming

Dante Liporace

Being a native Argentinian, Dante grew up working in local restaurants of Buenos Aires. Read more about Dante Liporace.
Chefs
Dante Liporace

Shrimp Carpaccio with Salsa Alfredo

Argentine Langostino Red Shrimp are naturally caught from the icy cold, clean waters just off Patagonian Coast in the Argentina Sea. This unique environment gives them a delicate, tender texture and a sweet taste of the sea, more similar to lobster than traditional shrimp.
Recipes
Shrimp Carpaccio with Salsa Alfredo

Grilled Rib Eye Steak with Chimichurri Sauce

Our British cattle, Black Angus and Hereford, herds are raised with the same time-honored traditions Gauchos have practiced for over 300 years. The cattle are free to roam the lush pastures of the Pampas for over 18 months, creating a more ethical and sustainable meat rich with flavor.
Recipes
Grilled Rib Eye Steak with Chimichurri Sauce

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