Chef Wakuda will be presented with his award at the Asia’s 50 Best Restaurants awards ceremony on Monday, 9th March 2015 at Capella Hotel, Singapore.
The Diners Club® Lifetime Achievement Award is voted for by members of The Diners Club® Asia’s 50 Best Restaurants Academy, comprising over 300 leaders in the restaurant and culinary industries throughout Asia.
As the Head Chef of Waku Ghin and Tetsuya’s in Sydney, Wakuda has earned acclaim for creating stellar Japanese dishes that also incorporate French techniques and ingredients – two cuisines celebrated for their strong traditions, subtle flavours, and vastly different approaches. Integrating elements from the complementary cuisines, Wakuda strikes a delicate balance that respects the heritage of both, while emphasising pure, natural flavours.Opened in 2010, Waku Ghin in Singapore ranked No.7 on Asia’s 50 Best Restaurants 2014 list, rising four places from the previous year, and No.50 on The World’s 50 Best Restaurants rankings.
Chef Tetsuya's slow cooked ocean trout with witlof
Originally a practitioner of traditional Japanese cuisine, Wakuda’s culinary style evolved after he left his native Japan for Australia in 1982, eventually joining Sydney’s iconic Kinsela’s restaurant. At Kinsela’s, he honed his classical techniques under the mentorship of award-winning chef Tony Bilson.
In 1989, Wakuda opened Tetsuya’s in Sydney and earned universal acclaim from critics, prompting the Sydney Morning Herald to enthuse that “Wakuda has maintained an almost implausibly high standard for other Sydney restaurants to match….[At] each step there’s subtlety, precision of flavours and mystery. This really is magical dining.” Between 2002 and 2010 Tetsuya’s appeared every year on The World’s 50 Best Restaurants list, earning a highest-place ranking at No.4 in 2005.