Today we’d like to introduce you to Tetsu Yahagi.
Hi Tetsu, thanks for joining us today. We’d love for you to start by introducing yourself.
I was born in Fukuoka, Japan, on the northern shore of the Island Kyushu, and raised in Osaka until our family moved to California.
Speaking very little English, I slowly settled into American culture, doing all that I could to familiarize myself the language and local cuisine. As the eldest of four children, I was responsible for helping my mother in the kitchen, and during a visit to a local bookstore, discovered the Wolfgang Puck Adventures in The Kitchen cookbook. To my excitement there were recipes for sashimi tuna and uni sauce and references to ingredients that were familiar to my early years in Japan.
Page by page, I taught himself the ways of California cuisine, and years later before my family moved him back to Japan, my only wish was to dine at the original Spago in West Hollywood. My wish was granted and during the meal, I had the opportunity to meet Wolfgang in person and have him sign my beloved cookbook.
Upon his return to Japan, it was my only desire to attend formal cooking school and shortly thereafter enrolled into the world-renowned French cookery school, Tsuji, Tokyo, Japan. I finished the program and moved on to their extension program in France, Echole Hoteliere Tsuji Chateau Escoffier, where I graduated with honors and was chosen by the Dean of Studies to travel to Burgundy where I would train under Jacques Lameloise, of the 3 Star Michelin, Restaurant Lameloise. I learned classic French Cuisine and worked as a roundsman, honing his skills on all stations in the kitchen.
In 2004 I was selected by Wolfgang Puck as an opening Sous Chef for the former Wolfgang Puck Bar & Grill in Tokyo. In preparation for the opening, I trained with Lee Hefter, who would later recruit me to join the team at Spago Beverly Hills as a sous chef. In three years, I climbed the ranks and in 2007 was named Chef de Cuisine. Since joining the Spago team, Wolfgang arranged for me to sharpen his talents in European kitchens, enabling me to stage at Arpège in Paris; Martin Berasategui in San Sebastian and Fat Duck in Great Britain.
I climbed my ladder up to become Executive left Spago Beverly Hills, then in 2019 I left Spago and now I am with the Wolfgang Puck group as corporate chef overseeing mostly international restaurants within the group.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Being a chef is never a smooth road, especially working outside of one’s own native country. I had to overcome cultural differences of staff, guests, accessibility and differences in ingredients.
Finding my own voice in American restaurant as a Japanese born chef was not an easy thing to do.
But the struggle subsequently became my strength as merging and reflecting two cultures helped me create my own unique character in my cuisine.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am a corporate chef for Wolfgang Puck fine dining group. I work with chefs with in the group, mostly international branches, to elevate and protect the established brand,
maintain the quality of guest experience and inspire chefs with new dishes and recipes.
I work closely with the chefs to exchange ideas and work as a team to build unique dining experience that sets apart from other restaurants.
Most recent opening of Spago in Budapest Hungary is a great example of successful restaurant we were able to provide to the community. Unique cuisine with formal fine dining yet friendly and casual experience.
I am proud to say that we were able to bring something new to the city of Budapest.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
Join Wolfgang Puck fine Dining Group!! We have restaurants in LA, New York, Washington DC, Las Vegas, Maui, Istanbul, Singapore, Budapest, London, Bahrain, Qatar and more!! We are always looking for passionate talents that can grow with us.
Contact Info:
- Instagram: https://www.instagram.com/tetsuyahagi/
