Tetsuya Wakuda - The Silent Samurai
Judging from Tetsuya's demure demeanor, it's hard to imagine that he is one of Australia's – and indeed the world's – elite culinary giants. His thirst for innovation and unique approach to cuisine has transformed this Japanese immigrant into a Master Chef.
Arriving in Sydney in 1982 with nothing more than a small suitcase and a love of food, Tetsuya landed his first job as a kitchen hand at Fishwives in Surry Hills. A year later he was introduced to Cuisine NOW's very own Tony Bilson who was looking for a Japanese cook to make sushi. It was at Tony's kitchen at Kinsela's that Tetsuya's innate ability was transformed into a lifelong passion. Shortly after, Tetsuya's opened in 1989 as a tiny shopfront in the Sydney suburb of Rozelle and was rapidly booked out with daily waiting lists. In November 2000 Tetsuya relocated his restaurant to 529 Kent Street, Sydney.
Cooking has become synonymous with life for Tetsuya, whose delicate and impetuous creations are showcased at Cuisine NOW as the triumvirate of Japanese talent, Australian produce and French technique. Proud of his Asian heritage, Tetsuya's creativity thrives in the contract of discipline and humility. His brand of experiential cuisine cuts through conventional cooking like a samurai sword. The sharp notes of his reductions, the sensual softness of his sauces and the meticulous construction of his sushi dishes are a testament to gastronomic cognitive excellence. Cuisine NOW is proud to have Tetsuya Wakuda as one of its guest Chefs for this inaugural journey.
