{"id":7048,"date":"2025-05-23T14:09:18","date_gmt":"2025-05-24T00:09:18","guid":{"rendered":"https:\/\/chefsdetahiti.pf\/interview-with-the-chef-aki-aki\/"},"modified":"2025-07-07T13:59:14","modified_gmt":"2025-07-07T23:59:14","slug":"interview-with-the-chef-aki-aki","status":"publish","type":"post","link":"https:\/\/chefsdetahiti.pf\/en\/interview-with-the-chef-aki-aki\/","title":{"rendered":"Interview with the Chef: Aki Aki"},"content":{"rendered":"\n
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\n \"portaitakiaki\" \n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n Christophe Tetuanui is the embodiment of a new generation of daring, innovative and inspirational chefs, with an atypical background, genuine passion and a strong team spirit.<\/em>\n <\/p>\n \n\n <\/blockquote>\n \n\n

\n \n My name is Christophe Tetuanui<\/strong>, I’m 28 and I come from Punauuia. With my best friend, Lorick Albonico<\/strong>, we opened Aki Ak<\/b>i, a Japanese street food restaurant in Titioro. This project is the culmination of several years of reflection and a passion for cooking. <\/span>\n <\/span>\n <\/p>\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n

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\n A passion born of Japanese culture<\/strong>\n <\/h3>\n \n\n

\n Lorick and I have always been fans of Japanese culture – the manga, the food, the atmosphere. We were lucky enough to train in Toulouse, in a Japanese restaurant. And that’s when we said to ourselves: why not bring that back home to Tahiti? <\/span>\n <\/p>\n \n\n

\n Ramen, okonomiyaki, takoyaki… These are dishes that used to be found only on the streets of Japan. Now they’re available right here at home. And we’re proud of that. <\/span>\n <\/p>\n \n\n

\n A journey built on sheer strength<\/strong>\n <\/h3>\n \n\n

\n \n I didn’t go to cookery school. I stopped studying after the baccalaur\u00e9at. I started working in the restaurant business when I joined Lorick in France. I learnt everything on the job, from washing dishes to becoming a manager. <\/span>\n <\/i>\n <\/p>\n \n\n

\n \n Over time, I’ve discovered what really motivates me: seeing customers leave with a smile on their face. For me, that’s the real joy of this job. If people are happy to come and eat with us, then we’ve won everything. <\/span>\n <\/i>\n <\/p>\n \n\n

\n A team built on trust<\/strong>\n <\/h3>\n \n\n

\n Aki Aki is also a story of friendship. When we set up the project, we called on two of our best friends. They gave up their jobs to come with us. We work together, we help each other, we laugh. That’s our strength. <\/span>\n <\/p>\n \n\n

\n We’ve also kept two employees from the old restaurant, with whom we’ve found a great bond. We work a lot, that’s for sure. But because we love what we do and get on well together, we don’t feel like we’re ‘working’. And that makes all the difference. <\/span>\n <\/p>\n \n\n

\n A message to young people<\/strong>\n <\/h3>\n \n\n

To all those who hesitate or doubt<\/span><\/i>: believe in your dreams.<\/i><\/b><\/p>\n \n\n

\n \n The hardest thing is taking the first step. You have to go for it, not be afraid to take the plunge. If you really want to, anything is possible. You just have to give yourself the means and believe in it. <\/span>\n <\/i>\n <\/p>\n \n\n

\n \n Thank you Chefs de Tahiti!<\/b>\n <\/em>\n <\/p>\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Chefs de Tahiti went to meet Christophe Tetuanui, chef of the brand new Japanese street food restaurant Aki Aki. <\/p>\n","protected":false},"author":6,"featured_media":6578,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[94],"tags":[],"restaurant":[],"chef":[],"class_list":["post-7048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-chefs","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"\"portaitakiaki\"\n

\n

Christophe Tetuanui is the embodiment of a new generation of daring, innovative and inspirational chefs, with an atypical background, genuine passion and a strong team spirit.<\/em> <\/p> \n <\/blockquote> \n

My name is Christophe Tetuanui<\/strong>, I'm 28 and I come from Punauuia. With my best friend, Lorick Albonico<\/strong>, we opened Aki Ak<\/b>i, a Japanese street food restaurant in Titioro. This project is the culmination of several years of reflection and a passion for cooking. <\/p>\n

A passion born of Japanese culture<\/strong> <\/h3> \n

Lorick and I have always been fans of Japanese culture - the manga, the food, the atmosphere. We were lucky enough to train in Toulouse, in a Japanese restaurant. And that's when we said to ourselves: why not bring that back home to Tahiti? <\/p> \n

Ramen, okonomiyaki, takoyaki... These are dishes that used to be found only on the streets of Japan. Now they're available right here at home. And we're proud of that. <\/p> \n

A journey built on sheer strength<\/strong> <\/h3> \n

I didn't go to cookery school. I stopped studying after the baccalaur\u00e9at. I started working in the restaurant business when I joined Lorick in France. I learnt everything on the job, from washing dishes to becoming a manager. <\/i> <\/p> \n

Over time, I've discovered what really motivates me: seeing customers leave with a smile on their face. For me, that's the real joy of this job. If people are happy to come and eat with us, then we've won everything. <\/i> <\/p> \n

A team built on trust<\/strong> <\/h3> \n

Aki Aki is also a story of friendship. When we set up the project, we called on two of our best friends. They gave up their jobs to come with us. We work together, we help each other, we laugh. That's our strength. <\/p> \n

We've also kept two employees from the old restaurant, with whom we've found a great bond. We work a lot, that's for sure. But because we love what we do and get on well together, we don't feel like we're 'working'. And that makes all the difference. <\/p> \n

A message to young people<\/strong> <\/h3> \n

To all those who hesitate or doubt<\/i>: believe in your dreams.<\/i><\/b><\/p> \n

The hardest thing is taking the first step. You have to go for it, not be afraid to take the plunge. If you really want to, anything is possible. You just have to give yourself the means and believe in it. <\/i> <\/p> \n

Thank you Chefs de Tahiti!<\/b> <\/em> <\/p>","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/7048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=7048"}],"version-history":[{"count":1,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/7048\/revisions"}],"predecessor-version":[{"id":7049,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/7048\/revisions\/7049"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/6578"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=7048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=7048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=7048"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=7048"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=7048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}