Our Team

Nobu Lee
Head Chef

To me food means the beauties of what seasons can offer from the nature, my cooking follows the rhythm of 4 seasons, 12 solar terms and 72 pentads which form and perfect circulation of a full year.
I was born in Taipei, raised in Tokyo and was amazed by good food at a very young age. Commencing my career as dish washer at the age of 16 in New Zealand, I never turned back. On a cold raining winter night in 2007, I encountered Shannon Bennett's book- "My Vue" and was fascinated by the story of him working in Europe. From then I started to dream of working in Michelin star kitchen.

After training with Michelin 3 stars chefs Joel Robuchon and Yannick Alleno in Paris, I came to Australia in pursuit of my dream. First at Vue de monde, then a 3 year stint at Marque restaurant in Sydney as Head chef. And now I'm very pleased to be back to where my dream had started as Executive Chef at Vue de monde. With a great depth of culture, magnificent produces, and passionate people, I believe these are what make Australian cuisine extraordinary.

Hugo Simoes Santos
Restaurant Manager

Raised in a a very small town in Portugal, I started working in restaurants from a very young age. The summer job quickly turned into a passion and after a few years studying hospitality everything became more serious.

One of my biggest passions in life is that of great cuisine, the enjoyment I get from hosting and entertaining others experiencing the same is the biggest satisfaction of all.
Passion, knowledge, discipline and personality, in my opinion, are the main principals needed to master the art of waiting. Individually the traits are not enough, as a knowledgeable waiter without any personality or a well-disciplined waiter who lacks passion can never deliver a perfect service.
Hitting my straps in London, the discipline imposed to work in a 3 Michelin Star restaurant like at Gordon Ramsay were extremely high and the knowledge required at Dinner by Heston Blumenthal was something impressive. Moving to Australia was something that I always wanted to do, and what a better place to be than working for one of the most iconic restaurants in the country.

Carlos Simoes Santos
Head Sommelier

Carlos Simões imparts his wine knowledge with passion and erudition. His fascination and influence began with his family vineyard in Portugal which developed into a life long journey exploring the world of hospitality.

Completing his hospitality studies Carlos relocated to London to work at the 3 Michelin starred Restaurant Gordon Ramsay, which lead to a career defining opportunity opening Dinner by Heston Blumenthal.

Carlos has immersed himself in the Old and New World of wine, has achieved the formal title of Advanced Master Sommelier, and brings to Vue de monde a wealth of knowledge, an unwavering eye for detail and an enviable palate.