It’s a tough day for sushi lovers. The much-anticipated arrival of Tyson Cole’s sushi superstar Uchi brought some of the freshest (and best) sushi that Dallas has seen in a long time. Now, though, it appears that Dallas’ most popular restaurant of the year is missing a crucial element to its success – its executive chef.
Eater can confirm that Uchi Dallas executive chef Nilton “Junior” Borges has left Uchi to pursue other culinary opportunities. The departure comes at an incredibly interesting time, considering that Uchi just earned five stars from Dallas Morning News critic Leslie Brenner. Uchi was also crowned the Dallas Morning News’ Restaurant of the Year in December. “I accomplished what I intended,” Borges told Eater Dallas.
With any luck, Borges will stick around the Dallas restaurant scene. Before coming to Dallas to lead the kitchen at Uchi, the Brazil native worked in kitchens in New York City, including a stint as line cook at Tom Colicchio’s Colicchio & Sons.
A representative for Uchi Restaurant Group also confirmed Borges’ departure. “While we are sad to see Chef Borges go, we are so appreciative of his dedication, time and talent and feel fortunate he was with us for the launch of Uchi in Dallas,” said John Baydale, president of Uchi Restaurants. “We wish him all the best for the future."
More details, like who will take Borges’ place, to come as this story develops.