The Dallas branch of Uchi has a new chef who is not exactly new to Uchi: Jeramie Robison, who previously worked at the original branch in Austin.
Robison, who moved to Dallas in 2014, has been at Shinsei since 2015.
Robison replaces chef Nilton "Junior" Borges, who left Uchi suddenly in late December. But this is not Robison's first tango with Uchi. He was previously chef de cuisine at Uchi in Austin.
In November 2014 he moved to Dallas for a position as company executive chef with LK Concepts in Dallas, which owns HoYa Korean Kitchen in Fort Worth's Sundance Square and Little Katana, the sushi concept in Dallas. But by February 2015, Robison was wooed away to serve as chef at Shinsei.
Robison first gained national attention as the 27-year-old chef of Houston’s fine dining landmark, Restaurant Cinq at Hotel Colombe d’Or. He also worked at the Rosewood Mansion on Turtle Creek under then-chef John Tesar and with chef Davie Burke at Fishtail in New York. He joined Uchi in Austin in 2012.
Tracy Moore Rathbun, who owns Shinsei with partner Lynae Fearing, says they wish Robison the best and are in the process of searching for a replacement.
"We'll be fine. We have such an incredible team of chefs who've been with us for 10 years, but I know we'll find the right fit," she says. "We're excited for Jeramie to move on to his next opportunity and wish him the very best."
Borges did not disclose his plans, but of his departure, Uchi president John Baydale said in a statement, “We are sad to see Chef Borges go ... and wish him all the best for the future."