Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Tetsuya’s Restaurant.

Restaurant of a Grand Chef Relais & Châteaux in town. Australia,Sydney

Tetsuya Wakuda

Tetsuya’s Restaurant Sydney 2000

I grew up in Hamamatsu, Japan, which is near Mount Fuji. From an early age I loved food and I loved fishing. I came to Australia in 1982 to get away from Japan and to learn English. Cooking followed!

I am inspired by tastes of other chefs and the culinary traditions of Japan.

What was your most moving culinary experience?
Dining in a restaurant called Kahala, which is in Osaka. Chef Mori’s skills, flavors, and textures are precise. His cuisine is just amazing!

The most amusing kitchen incident you ever witnessed?
Charlie Trotter’s 20th anniversary two years ago. I worked with chefs Charlie Trotter, Ferran Adria, Thomas Keller, Heston Blumenthal, and Daniel Boulud. The energy and excitement in the kitchen were unforgettable.

Your best piece of advice for amateur chefs?
Of course, enjoy the dishes, but also enjoy the process of cooking. Spend time together in the kitchen with friends or people you love.