Tetsuya Sugai

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. 

Not, not really. I wanted to be a doctor. 

I don’t have a set style, it really depends on market or current culinary trend. 

I don’t really like to limit myself to anything. 

I sharpen my knife every day after work. 

Max Chang, my master. 

Every day is different. 

Rice!! 

Espresso duck. 

Tasmanian Ocean Trout with rice noodle salad.