Hai Hospitality today announced the appointment of D/FW native Rhonda McCullar to Chef de Cuisine of Uchi Dallas and upstairs concept Uchibā, effective immediately. Chef McCullar, known for being a vegetarian who creates protein dishes with the skill and deftness of her meat-consuming culinary counterparts, now leads the kitchens of both Uchi and Uchibā in Dallas.
“Rhonda has steadily risen through the ranks at Uchi since she came on board as a stage in 2015, surpassing expectations in every new role she has assumed,” commented Founding Chef and Partner Tyson Cole. “Her compassion and leadership skills are matched only by her talent. I am looking forward to seeing great things from Rhonda in this new role.”Continue reading