Uchi chef answers kitchen calling at Dallas Design District hot spot
Dallas chef groupies wondering where Uchi Dallas opening chef Junior Borges has gone now have an answer: FT33. Borges came to Dallas to open the local outpost of the famed Austin-based sushi restaurant.
According to a release, when FT33 chef-owner Matt McCallister learned of Borges’ departure — which happened just last month — McCallister immediately sent him a text.
“I admired his ambitious food, thoughtful presentation, dynamic flavor combinations, and great technical execution,” McCallister gushes. “When I heard he was no longer on the Uchi team, I knew I wanted him as part of mine.”
Borges trained at New York City’s International Culinary Center and worked at Marlow & Sons in Brooklyn and Tom Colicchio’s Colicchio & Sons. Prior to moving to Dallas to open Uchi, he led the team at Amali, a Mediterranean restaurant on New York’s Upper East Side.
Currently Borges is testing new dishes with chef de cuisine Josh Sutcliff. Those two, along with McCallister, intend to expand FT33’s tasting menu.
“The other day I experimented in the FT33 kitchen with a dish made of squid, lardo, pickled onion, and mustard,” Borges says in the release. “Will that dish be on the menu next week? I’m not sure, but it was as a productive conversation starter about how we see the menu evolving.”
As for who’s now in charge at Uchi, that’s Jeramie Robison, who had worked at the original branch in Austin and most recently was executive chef at Shinsei.