{"version":"1.0","provider_name":"Grazia Middle East","provider_url":"https:\/\/graziamagazine.com\/me","author_name":"Quinn Catabui","author_url":"https:\/\/graziamagazine.com\/me\/author\/quintincatabui2\/","title":"\"It's A Dream Come True\": Inside Chef Nobu's Growing Vision For Egypt","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"k080nmNfwA\"><a href=\"https:\/\/graziamagazine.com\/me\/articles\/chef-nobu-egypt-expansion\/\">&#8220;It&#8217;s A Dream Come True&#8221;: Inside Chef Nobu&#8217;s Growing Vision For Egypt<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/graziamagazine.com\/me\/articles\/chef-nobu-egypt-expansion\/embed\/#?secret=k080nmNfwA\" width=\"600\" height=\"338\" title=\"&#8220;&#8220;It&#8217;s A Dream Come True&#8221;: Inside Chef Nobu&#8217;s Growing Vision For Egypt&#8221; &#8212; Grazia Middle East\" data-secret=\"k080nmNfwA\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/graziamagazine.com\/me\/wp-content\/uploads\/sites\/16\/2026\/06\/Chef-Nobu-.png","thumbnail_width":1280,"thumbnail_height":720,"description":"Few chefs have cultivated a following in the Middle East quite like Chef Nobu Matsuhisa. From New York to London, the Japanese culinary icon has spent decades cementing his status as one of the most revered chefs and restaurateurs. Today, with 58 global restaurants \u2013 three of which are in Dubai \u2013 and an ever-growing..."}