Tetsuya’s – About Tetsuya
Arriving in Sydney in 1982 with nothing more than a small suitcase and a love of food, Tetsuya landed his first job as a kitchenhand at Fishwives in Surry Hills. A year later he was introduced to Sydney chef Tony Bilson, who was looking for a Japanese cook to make sushi. It was there at Tony’s kitchen at Kinsela’s Tetsuya realised that he wanted to cook, and that he could indeed cook very well. Here also he learnt the classical French technique which forms part of his style today.

‘I made a lot of things up along the way, and luckily for me, people like the way it tasted.’

It’s looking more and more as if we might tour in Australia this Summer. And that means Sydney and Sydney means Tetsuya, arguably one of the finest chefs in the world and my personal favorite. I arrived in the U.S. from Germany at the afe of 20 and became a musician and Tetsuya arrived in Australia from Japan at age 22 and became a cook. I can’t tell you how much I look forward to seeing him again.