Interviewed September 2011
Chef/patron of Tetsuya in Sydney and also the excellent Waku Ghin in Singapore, Tetsuya has a global reputation for his blending of Japanese and French cooking with Australian produce.
Q – How long have you been cooking professionally?
I was lucky enough to meet Tony Bilson and starting cooking at Kinsela’s in Sydney 28 years ago.
Q – Where did you train to cook?
At Kinsela’s I was employed as a sushi chef
Q – How would you describe your style of cooking?
Based on European cooking with Japanese and Asian influences.
Q – Is there a secret for a successful restaurant?
Keep the standard by refining and innovating continually.
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
The confit of ocean trout is our signature dish. The trout we use is grown in the pristine waters of Tasmania, it’s a fantastic product to work with. This dish looks similar but it has evolved over the years to what it is today.
Q – Do you have a favourite ingredient?
Fresh high quality ingredients but my favourite would have to be seafood.
Which restaurant do you most enjoy eating at on your night off?
Azuma Japanese and after hours Buon Ricordo
What is your most interesting or fun experience from your time in restaurants?
The wonderful guests that I have met over the years. Also seeing my staff develop professionally and be successful in their own restaurants.
What would be your “last request” dish?
A simple pasta dish
Is there another chef that you most admire?
I admire many chefs but Tony Bilson gave me a start and inspired my love of cooking.
Any advice you would give to someone wanting to become a chef?
If you have passion to eat you are half way.
Any final thoughts you’d like to add?
We are developing my dream kitchen, even in the middle of summer in the kitchen will still be nice and cool. All my chefs will be comfortable and can concentrate on cooking.