AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Tetsuya Sugai
Born: Japan
History:
I arrived in Australian in 1997 when I was 21 years-old working for a kickboxing promotion company. I started learning to cook very late in life on the Gold Coast at 27 years-old. After four years of learning, I moved to Tasmania to play with fresh produce, I am now back on the coast and I am trying to introduce Tasmanian produce into Queensland.
Have you always wanted to be a Chef?
Not, not really. I wanted to be a doctor.
How would you define your style?
I don’t have a set style, it really depends on market or current culinary trend.
What is your feature flavour these days?
I don’t really like to limit myself to anything.
Obsessive compulsive about?
I sharpen my knife every day after work.
Your greatest culinary inspirations/influences:
Max Chang, my master.
What do you love about this business?
Every day is different.
An ingredient you can’t live without?
Rice!!
Most ‘eyebrow raising’ menu item?
Espresso duck.
Signature dish:
Tasmanian Ocean Trout with rice noodle salad.
History:
I arrived in Australian in 1997 when I was 21 years-old working for a kickboxing promotion company. I started learning to cook very late in life on the Gold Coast at 27 years-old. After four years of learning, I moved to Tasmania to play with fresh produce, I am now back on the coast and I am trying to introduce Tasmanian produce into Queensland.
Have you always wanted to be a Chef?
Not, not really. I wanted to be a doctor.
How would you define your style?
I don’t have a set style, it really depends on market or current culinary trend.
What is your feature flavour these days?
I don’t really like to limit myself to anything.
Obsessive compulsive about?
I sharpen my knife every day after work.
Your greatest culinary inspirations/influences:
Max Chang, my master.
What do you love about this business?
Every day is different.
An ingredient you can’t live without?
Rice!!
Most ‘eyebrow raising’ menu item?
Espresso duck.
Signature dish:
Tasmanian Ocean Trout with rice noodle salad.