Tetsuya Wakuda


Originally from Hammatsu, a small town in Japan, Wakuda arrived in Sydney in 1982 at the age of 22 with very limited English. It was in Sydney, working under decorated chef Tony Bilson at Kinselas, that he first learned to combine French technique with Japanese flavour philosophy. Then in 1989 Wakuda opened the one and only Tetsuya’s – Sydney.