Friday, 30 June 2017

Tasmania's favourite chef collects two Michelin stars

Tetsuya Wakuda AO, star Sydney chef and Tasmanian brand ambassador, has earned his second Michelin star for his Singapore restaurant, Waku Ghin.

Tetsuya, a much-loved figure in Australian culinary circles, was awarded two stars in the latest Michelin Guide, Singapore, announced overnight at an awards ceremony held at The Fullerton Hotel.

He joins Brett Graham of The Ledbury in London as the only Australian chefs to hold two Michelin stars.

“It’s something we never expected," Japanese-born Tetsuya said. "It’s very flattering and I’m proud ... I'm more proud of my staff.

“This is the restaurant business. This is a very special industry. It’s very hard, very tough, but in the end, very sweet.”

Tasmania claimed a share of the recognition as both Waku Ghin, at Marina Bay Sands resort in Singapore, and Tetsuya's in Sydney, both highlight fresh Tasmanian produce.

Tetsuya became an official Tasmanian Brand Ambassador in 2004, four years after first visiting the state to source ocean trout for his world-renowned signature dish, confit of Tasmanian ocean trout.

He has assisted Tasmanian producers with the distribution of wasabi, cheese, abalone, oysters, onions, wagyu beef, grass-fed beef and lamb, walnuts, leatherwood honey, wine, olive oil and many other products.

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