Tetsuya
Superchef Tetsuya Wakuda will tell you his intense, productive relationship with Tasmania began in 1990 when he flew south on a quest to find a reliable source of Tasmanian ocean trout for his Sydney restaurant.
Tetsuya found his supplier – and his Confit of Petuna Ocean Trout became his signature dish, helping his restaurant, Tetsuya’s, achieve global fame. This became one of the most photographed dishes in the world.
Of course, Tetsuya was always more than just a passive buyer. His quest for perfection is now legendary and he was soon deeply involved in Petuna’s efforts to improve the size and quality of its ocean trout. The relationship was so close that the Japanese-born cooking guru came to address the Petuna founders, Peter and Una Rockliff, as his Australian “Dad” and ‘Mum’.
On his frequent visits to the state, Tetsuya worked with other Tasmanians to assist in the development of products that are now successfully exported. In 2004, the Tasmanian Government invited him to become a Brand Ambassador, a role that has brought international recognition, along with many other benefits to the State.
Tetsuya continues to be personally involved in Petuna’s drive for continuous improvement.
