Tetsuya Wakuda Biography
Tetsuya Wakuda OAM a Sydney-based Japanese-born Australian chef. He featured on the final episode of Junior MasterChef Australia’s second season, he served as the head judge.
Tetsuya Wakuda Wiki
- Name: Tetsuya Wakuda
- Birthday: 1959
- Place of Birth: Hamamatsu, Shizuoka, Japan
- Gender: Male
- Height: n/a
- Weight: n/a
- Nationality: Japanese/Australian
- Profession: Chef
- Married/Single: Married
Tetsuya Wakuda Age
He was born in 1959 in Hamamatsu, Shizuoka, Japan.
Tetsuya Wakuda Wife
He is a married man, his wife Pauline Wakuda. The duo open their own restaurant, and they chose a little shopfront in Rozelle as the venue.
Tetsuya Wakuda Net Worth
He has an estimated net worth of $5 Million.
Tetsuya Wakuda Kinsela’s and beyond
In 1983, Wakuda met Sydney chef Tony Bilson, who hired him to prepare sushi at his restaurant in Kinsela’s Taylor Square. Wakuda learned the classic French techniques he now uses in his Franco-Japanese fusion cuisine from Bilson. Wakuda claimed that he knew he wanted to cook in Kinsella and saw that he could. In 1983, Wakuda left Kinsela to open Rose’s nightclub with a restaurant manager. He worked there as a cook for a year. After leaving, she was introduced to chef Hans Mohr, with whom she worked as a chef for six months.
Tetsuya Wakuda Restaurant
Tetsuya’s first store opened in Rozelle, Sydney’s inner west, in 1989. The restaurant received three crowns from the Sydney Morning Herald Good Food Guide in 1992. The restaurant was renovated in 1993. Tetsuya moved to larger facilities in Sydney CBD in November 2000. Tetsuya’s second restaurant, Waku Ghin, opened in Singapore’s Marina Bay Sands in 2010 with a 10-course tasting menu.
It was ranked 70th in the 2015 World’s 50 Best Restaurants list. This was followed by one Michelin star in the Singapore edition of the Michelin Guide in 2016 and two stars in 2017. It has two star ratings since 2017. As a chef, restaurateur and author, in recognition of his service to the community and the development of Australian cuisine, and his service to education and charities”. Sea trout confit is Tetsuya’s signature dish.
Tetsuya’s sea trout confit has been called “the most photographed dish in the world.” Tetsuya is part of an elite group of international chefs who have influenced other chefs with their style and approach to food. Charlie Trotter says his culinary philosophy is based on a bold, clear eye that is both deliberate and refined. His craftsmanship, Asian heritage, genuine humility, international knowledge and insatiable curiosity combine to create beautiful, healthy meals. .