Chef Bios: Tyson Cole

The "Great White Hope" of Sushi
Staff Writer

Tyson Cole is not your average sushi chef. Born in Sarasota, Florida, he began his career as a dishwasher at an Austin sushi place called Kyoto (now closed). Austin seems an unlikely place for any sushi restaurant—it's a solidly land-locked city with a tiny Japanese population—but that's exactly where Cole received much of his training. After learning enough Japanese to convince Takehiko Fuse to hire him at one of Austin's top sushi restaurants, Musashino, Cole went on to train at Bond Street in NYC and visited Japan for the first time.

In 2003, Cole opened Uchi in Austin, serving Japanese food with a global twist. Two years later, he was named one of Food and Wine Magazine's Best New Chefs, and by 2011 Cole collected four James Beard nominations (and a 2011 win) for Best Chef: Southwest.

Cole currently has two restaurants in Austin, Uchi and its sister restaurant Uchiko, which serves "Japanese farmhouse dining," and released Uchi the Cookbook in March of 2011.

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