Insights

Chef Profile: Tetsuya Wakudas

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 – https://tetsuyas.com/

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

Alastair Love

Alastair is Head of Marketing at The LOTE Agency, with over 10 years of international experience in marketing strategy, brand and multichannel campaign delivery. Alastair is interested in different cultures and languages, having read French & Italian at University, lived in a few different countries and travelled extensively. He is a member of the Chartered Institute of Marketing.