Chef-opedia Chefs Tetsuya Wakuda Bio
Cooking Style: Japanese Cuisine
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Tetsuya Wakuda grew up in Hamamatsu, a town on the main Japanese island of Honshu. He left there in 1982 bound for Australia, which he found fascinating due to its koalas and kangaroos. At 22, he landed on the shores of Sydney with a shaky grasp of English and little knowledge of his new home. What he did know was that he loved food, so he soon found himself working as a kitchenhand at Fishwives in Surry Hills. After a year there he met Sydey chef Tony Bilson, who asked Tetsuya to come and prepare sushi at one of his restaurants, Kinsela’s. With no formal training Tetsuya took on the task and soon realized that food would be a lifelong passion for him. At Kinsela’s he also learned many classic French techniques that form a huge part of his style to this day.

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