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Shinsei Announces New Executive Chef

Chef Carlos Capistran is officially in charge

Amy McCarthy is a reporter at, focusing on pop culture, policy and labor, and only the weirdest online trends.

In January, former Shinsei executive chef Jeramie Robinson vacated his post to take a big gig as chef de cuisine at Uchi, leaving a massive hole in the popular sushi spot's kitchen. Nearly three months after Robinson's departure, Shinsei owners Lynae Fearing and Tracy Rathbun have chosen Robinson’s successor.

Announced via press release today, Carlos Capistran has officially taken over the kitchen at Shinsei. In his new role at the restaurant, Capistran will be responsible for everything from overseeing menus to hiring staff and sourcing fresh fish.

Capistran joins Shinsei after cooking a variety of cuisines, including American, Italian, Caribbean, and South Pacific. Capistran comes to Dallas from Quintana Roo, Mexico, where he was the executive chef at Lol-Ha Restaurant and Snack Bar at the Hotel Akumal Caribe. Previously, Capistran served as executive chef at Eddie V’s Prime Seafood in Austin.

“We’re thrilled to welcome Chef Capistran to the Shinsei family,” said Tracy Rathbun and Lynae Fearing in the release. “With his diverse culinary background and leadership experience, we’re confident that he will prove invaluable to our restaurant, and that his talent in the kitchen will ensure that we continue offering our customers the great food they’ve come to expect.”