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After 10 Years At Kenichi, Chef Bodhi Durant Is Moving To Oregon To Grow Weed

Chef Carlos Mancera will take his place

Kenichi Dallas dining room
Carlos Mancera’s plates will soon hit these tables
Kenichi

Talk about a pretty epic career change. After 10 years of serving sushi to hordes of Downtown residents and visitors, Chef Bodhi Durant is ditching Dallas for greener (pun intended) pastures.

Announced via release, Durant has left his job as Kenichi’s executive chef, a post he’s held since the restaurant opened a decade ago. Instead of searching for another culinary gig in Dallas, Durant has moved to Oregon, where he plans to start a weed growing operation.

Durant will be replaced by former Rapscallion chef de cuisine Carlos Mancera, who has also put in time at Stephan Pyles, Bolsa, Nana Grill, and Dude, Sweet Chocolate. He graduated from the Art Institute of Dallas’ culinary school in 2008.

“Mancera is a culinary artisan, and Kenichi’s guests deserve nothing less,” said Kenichi managing partner Josh Babb in a statement. “Mancera wants to bring a fresh approach and creativity to the menu, and we all look forward to his menu additions.”

It’s unclear who got the better end of this deal, but Mancera will begin introducing new dishes over the coming weeks.

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