Uchi Dallas Names Chef Nilton “Junior” Borges as Chef de Cuisine

nilton

Uchi Dallas is excited to announce that Chef Nilton “Junior” Borges, Jr. joins the team as Chef de Cuisine for the restaurant. Originally from Rio de Janeiro, Junior brings a unique background of fine dining from Michelin rated restaurants in New York City. Joining the Uchi family in 2014, Borges will lead the team at Dallas, along with James Beard award-winning Executive Chef and Owner Tyson Cole. Guests can expect the Japanese fare they’ve come to love from the Uchi team, while introducing surprising new flavors and influences from around the world.  

“After working in New York City for thirteen years, I’m looking forward to calling Dallas home,” notes Borges. “I’m excited to focus on seafood while creating inspired combinations of flavor, texture, color, technique and style.”

Borges moved to the United States without culinary experience and speaking only his native Portuguese. Unable to pay for culinary school, Borges taught himself English by devouring cookbooks and watching television shows on The Food Network. Working his way through and up the ranks of various New York City kitchens, Borges received official culinary training at the International Culinary Center while working as a lead line cook at Tom Colicchio’s eponymous Colicchio & Sons. From there, Borges perfected his own distinctive style as the executive chef at Amali, where he crafted dishes with the freshest ingredients of the season. While in Houston for a work trip, Borges made it a point to dine at Uchi and meet the culinary team. Within a few months, Borges relocated to Texas to join the Uchi family.

“We are thrilled to have Junior on board as Chef de Cuisine in Dallas to execute our vision when we open late winter or early spring 2015,” notes Tyson Cole. Located in the Arts Center on the corner of Maple Avenue and Randall Street at 2817 Maple Avenue, Uchi will present an exciting new dining option for residents and visitors to Dallas.

Uchi showcases the culinary talents of executive chef and James Beard Award winner Tyson Cole. His exciting menu expands on the Japanese tradition with new flavors and innovative food combinations that ensure the most unique dining experience. Cole opened his second restaurant in Austin, Uchiko, in July 2010 and celebrated the release of Uchi the Cookbook in March 2011. His third restaurant, Uchi Houston, opened in 2012. Cole looks forward to opening Uchi Dallas in 2015.

 

Leave a comment

Filed under Steven Doyle

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.