Tetsuya Wakuda
| Tetsuya Wakuda | |
|---|---|
Wakuda in 2012
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| Native name | 和久田 哲也 |
| Born |
18 June 1959 Hamamatsu, Shizuoka, Japan |
| Occupation | Chef |
Tetsuya Wakuda (和久田 哲也? Wakuda Tetsuya) (born January 18, 1959) is a Japanese-born Australian chef based in Sydney, Australia.
Charlie Trotter has said of Tetsuya - "Tetsuya is part of an elite group of international chefs that has influenced other chefs through their personal styles and unique approaches to food. His culinary philosophy centres on pure, clean flavours that are decisive, yet completely refined. His amazing technique, Asian heritage, sincere humility, worldwide travels and insatiable curiosity combine to create incredible, soulful dishes that exude passion in every bite." He also appeared as the leading judge in the final episode of the second season of Junior MasterChef Australia.
Tetsuya Wakuda was born on 18 June 1959, in the city of Hamamatsu, in Shizuoka Prefecture, Japan. Wakuda made his first visit to Australia at the age of 22.
In 1983, Wakuda met Sydney chef Tony Bilson (later head chef of the acclaimed Bilson's restaurant), who offered him a job preparing sushi at Kinsela’s in Taylor Square. Under Bilson, Wakuda learnt many of the classical French techniques that underpins much of Wakuda’s Japanese-French fusion cooking today. Bilson was also the first to begin fostering Wakuda’s drive to discover new flavours that has become part of Wakuda’s culinary philosophy, by encouraging him to experiment during his time at Kinsela’s. Wakuda says of his time at Kinsela's "At Kinsela's was where I realised I wanted to, and discovered that I could, cook. It was where I started learning classical French technique. I made up a lot of things along the way, and luckily for me, people liked the way it tasted."
Wakuda left Kinsela’s in 1983, and together with one of the managers from Kinsela’s set up Rose’s nightclub, where Wakuda worked as a chef for a year. After leaving Rose’s, he was introduced to chef Hans Mohr through the late restaurateur Anders Ousback. He worked as second chef with Mohr for only six months.
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