Tetsuya Sugai

Tetsuya Sugai

Born: Japan


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?


Most ‘eyebrow raising’ menu item? 

Espresso duck. 

Signature dish: 

Tasmanian Ocean Trout with rice noodle salad.