Tetsuya Wakuda Biography
Tetsuya Wakuda OAM is a Sydney-based Japanese-born Australian chef. In the final episode of Junior MasterChef Australia’s second season, he served as the head judge.
How old is Tetsuya Wakuda? – Age
He is 64 years old as of 18 June 2023. He was born in 1959 in Hamamatsu, Shizuoka, Japan.
Tetsuya Wakuda Wife
He is married to Pauline Wakuda. Wakuda and his wife wanted to 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
Wakuda met Sydney chef Tony Bilson in 1983, who hired him to prepare sushi at Kinsela’s in Taylor Square. Wakuda learned classical French skills from Bilson, which he now uses in his Japanese-French fusion cooking. Wakuda claims that it was at Kinsela’s that he realized he wanted to cook and discovered that he could.
In 1983, Wakuda quit Kinsela’s to open Rose’s nightclub with one of the restaurant’s managers. For a year, he worked as a cook there. He was introduced to chef Hans Mohr after departing and worked as a second cook for him for six months.
Who is the owner of Tetsuya’s? – Restaurant
Tetsuya’s first opened its doors in 1989 in Sydney’s inner-west neighborhood of Rozelle. The restaurant received Three Hats from the Sydney Morning Herald Good Food Guide in 1992. The restaurant was renovated in 1993, increasing the number of seats to 65 and re-fitting the kitchen. Tetsuya’s relocated to a larger location in Sydney’s CBD in November 2000. Tetsuya’s second restaurant, Waku Ghin, debuted in Singapore in 2010 at Marina Bay Sands, featuring a 10-course tasting menu. It was ranked #70 on The World’s 50 Best Restaurants list in 2015. It was then given one Michelin star in the inaugural 2016 Singapore edition of the Michelin Guide, followed by two stars in 2017. Since 2017, it has retained a two-star rating.
In The Queen’s Birthday 2005 Honours List, Tetsuya was awarded an Order of Australia medal “for service to the community and the development of Australian cuisine as a chef, restaurateur, and author, to vocational training, and to charitable groups.” Confit of Ocean Trout is Tetsuya’s signature dish. Tetsuya’s Confit of Ocean Trout has been dubbed the “world’s most photographed dish.” Tetsuya is part of an elite group of international chefs who have influenced other chefs through their personal styles and unique approaches to food,” Charlie Trotter remarked. His culinary philosophy is based on bold, clear flavors that are both decisive and polished. His superb skill, Asian ancestry, genuine humility, global experiences, and unquenchable curiosity combine to produce beautiful, soulful cuisine that emanate emotion in every bite.
