Tetsuya’s class of 2005
In 2003, Daniel Pepperell cut out a newspaper advertisement for a first-year apprentice job at Tetsuya’s restaurant in Sydney. “Must be committed,” it read. No kidding. While many notable Australian chefs have done time in the Tetsuya’s kitchen since it opened in 1989, Pepperell was one of the talented and committed crew cooking at the Kent Street restaurant in 2005. He was joined by a who’s who of Australian chefs circa now: Phil Wood (Rockpool), Dan Hong (Mr Wong), Luke Powell (LP’s Quality Meats), Takashi Sano (Sokyo) and Darren Robertson (Three Blue Ducks) all did time in the kitchen that year under head chef at the time, Martin Benn, now chef and co-owner of Sydney three-star Sepia.
What was special about that particular year? “We were all really young but very driven,” says Wood. “We had a real support network from the beginning because we all got on so well. I think that helped a lot.”
The 2005 alumni credit their time at Tetsuya’s for instilling in them many skills they’ve carried into their own kitchens in 2016. Impeccable high standards, discipline, drive and “a constant desire to make something better”, says Wood, were paramount at Tetsuya’s. “That and always remembering to taste,” adds Hong.
But being a mentor, Tetsuya Wakuda says, was never the goal. “I never thought about what they were all going to do or what they were going to be after. I give everyone a chance,” he says.
“It’s not what I teach. Cooking is about spirit. Each of these chefs has their own talent, passion and belief. That’s what success is. That’s why they’re successful.” tetsuyas.com>