Hideo Dekura’s Profile

Hideo Dekura (1944) was born in Yotsuya Tokyo and arrived in Sydney in 1972 as a consulting chef. He is a culinary instructor who runs the Japanese functions of Sydney as well as Culinary Studio Dekura. He was given the title of Grand master chef from Takahiko Shijyo (the 41st head of the Shiyo family) as well as receiving the role as the Japanese Cuisine Good Will Ambassador and was also recently given the award of the order of the rising sun, gold and silver ray from the Reiwa Emperor and the Japanese government. He has also previously received an award of Agricultural ministry and Foreign ministry from Japan.

As well as being a chef, he is also an author of many Japanese cooking books such as Encyclopaedia of Japanese cuisine and more, being published in English, French, Spanish and German.