Chef Profile: Tetsuya Wakudas

February 18, 2016

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Tetsuya Wakuda

 

LOTE Loves Tetsuya’s in Sydney! The award-wining restaurant is famous for it’s unique mix of Japanese and French cuisines. Tetsuya’s distinct flavour launched the restaurant as a Sydney icon. The owner and Head Chef, Tetsuya Wakudas moved to Sydney from Japan over 30 years ago and has been cooking up a storm ever since!

 

Name: Tetsuya Wakudas

Birth Country: Japan

Hometown: Hamamatsu

Year arrived in Australia: 1982

Restaurant: Tatsuya’s

Cuisine: Japanese with a French technique

Signature Dish: Confit of Petuna Ocean Trout (One of the most photographed dishes in the world!)

Did you know: Wakuda’s reached gastronomic greatness without formal culinary training, he started out as a dishwasher and got his lucky break making sushi in Tony Rilson’s Sydney restaurant, Kinsela’s.

LOTE’s favourite Tetsuya quote: “People say it’s fusion but whatever people feel is okay. I don’t put a title on it.”

 

Check out Tetsuya’s restaurant – http://tetsuyas.com/

Follow Tetsuya’s food adventures – https://www.instagram.com/tetsuyasydney