Tetsuya’s Pursuit of Excellence is the story of world-renowned restaurateur Tetsuya Wakuda, who arrived in Australia in the early 1980s as a 22-year-old with little money, no professional skills and no English. Fate dictated that his first job would be as a kitchen hand.

 

From that accidental beginning, Tetsuya chartered a course that has taken him to the top of fine cuisine around the world. In this documentary we hear from those who were his first friends and mentors in Australia; including Danny White, Armando Percuoco and Tony Bilson.

 

Here, Tetsuya shares a mix of Japanese and Modern Australian recipes, including Tasmanian wagyu steak, slow pan-roasted abalone and his signature confit of ocean trout.

 

For extended interviews with some of the world's top chefs and a list of suppliers, visit the website here.