Tetsuya Wakuda is generally viewed as Australia’s greatest chef.  His restaurant, Tetsuya’s has been consistently ranked amongst the top 50 restaurants in the world for at least the past eight years.  Most of that time has been in the top 10, and for several years it was in the top five.  Each year for the past 18 years it has been awarded the prestigious “Three Chef’s Hats” rating in Sydney Morning Herald’s Good Food Guide.

Tetsuya Wakuda is a true success story.  He arrived in Australia from Japan in 1982 with nothing more than a suitcase.  After a brief stint at Surry Hills’ Fishwives, he began working at Kinsela’s at Taylor Square making sushi, where he met Tony Bilson in 1983.  Tony nurtured Tetsuya’s inclinations to a more unique cooking style, and introduced him to the classical French techniques which he bases much of his current-day Japanese-French fusion on.

In 1989, Tetsuya opened his eponymous Tetsuya’s restaurant, but in Rozelle.  It was a tiny restaurant, with a tiny kitchen but people loved it.  In 2000 he moved to his more familiar, current location on Kent Street in Sydney.

Tetsuya’s old mentor, Tony Bilson, put on a two week long festival called Cuisine Now which brought four of Australia’s best chefs and three of Europe’s best chefs together.  Each put on a masterclass, in which the chef demonstrates to the audience how to cook several dishes in their unique style (and perhaps more importantly then taste them!).

When I heard about this, I had to go.  It was a unique opportunity that doesn’t come around often, to be seated a few metres away from one of the world’s greatest chefs while he shows you how to cook something special.  Out of the all the chefs, I chose Tetsuya, probably because I’m most familiar with him and his cooking style, even though I have never actually been to his restaurant! Read more