Uchi Dallas is announced that Chef Nilton “Junior” Borges, Jr. joined 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 Japanese fare 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,” Borges says. “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 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 dined at Uchi and met 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,” Tyson Cole says.

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