Chef news

James Beard-nominated chef RJ Yoakum joins team at Dallas' Sushi Kozy

Chef RJ Yoakum has been named chef de cuisine of Sushi Kozy.

Photo courtesy of Sushi Kozy

A local chef whose last tenure at a high-profile Dallas restaurant included both high acclaim and a mysterious departure is back in the kitchen: Chef RJ Yoakum has been named chef de cuisine of Michelin-recommended Sushi Kozy.

According to a release, his position at the omakase restaurant started January 3.

“Sushi Kozy is a place where tradition and creativity coexist,” says Yoakum in the release. “I’m excited to collaborate with this team to build an experience rooted in precision, seasonality, and a deep respect for the ingredients and the people behind them.”

After tenures at lauded restaurants such as The French Laundry in Napa and Angler in San Francisco, Yoakum was hired in 2023 as executive chef at Georgie, the buzzy restaurant in Dallas' Knox Street district. He quickly become a favorite of foodies and made Georgie a hot reservation.

During his time, Georgie nabbed a spot on the Michelin Guide's list of "Recommended" restaurants — one of 57 in Texas and 19 in the DFW area.

In addition, Yoakum himself earned a nomination in the 2025 James Beard Awards for "Emerging Chef - a chef who displays exceptional talent, character, and leadership ability."

But in June 2025, Yoakum left Georgie at the request of Stephan Courseau, founder of Travis Street Hospitality and owner of Georgie, who said in a statement, "We recently became aware of multiple violations of company policy that do not align with our company's values."

Sushi Kozy, an upscale omakase restaurant, opened in 2025 in downtown Dallas from chef-owner Paul Ko, previously of Uchi. Sushi Kozy earned Michelin-Recommended status last fall.

"Rooted in the principles of kaiseki, Japan’s traditional multi-course dining style, Sushi Kozy offers a progression-driven experience that emphasizes balance, restraint, and artistry, the release says.

Ko says Yoakum brings teamwork, a pursuit of excellence, discipline, and a respect for sourcing to Sushi Kozy's omakase experience, and that they'll work together "to further refine the restaurant’s seasonal narrative."

“Sushi Kozy represents everything we value — intention, seasonality, and respect for craft,” says Ko. “RJ’s background and mindset align seamlessly with our philosophy, and his addition allows us to push forward thoughtfully while staying true to the soul of what we do.”

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Teresa Gubbins contributed to this story.

Sweet life

Dessert and wine pair up at new Bordeaux & Creme lounge coming to Plano

Photo by Sobremesa Studios

Bordeaux & Crème's Pistachio Romance features a Sicilian pistachio macaron layered with raspberry confit, pistachio ganache, fresh raspberry, and rose sugar.

A unique new lounge that gives wine and dessert equal billing is coming to Plano: Called Bordeaux & Creme, it will open this fall in The Shops at Legacy North, 5840 Legacy Circ., Ste. D165, joining notable neighbors including The Capital Grille and Seasons 52.

Noting that traditional wine bars often treat dessert as an afterthought, founder Shanice Williams says Bordeaux & Crème is designed around the pairing experience.

"Wine and dessert are often treated separately, but they're capable of creating something truly memorable when they're thoughtfully paired," Williams says in a release.

Her wine and dessert lounge will offer "curated wine flights, house-made desserts, table-side experiences, and an atmosphere designed for everything from date nights to celebrations with friends," she says. "Some of life's best conversations happen after dinner and there should be a space worthy of them."

The intimate, 1,426-square-foot lounge will seat about 40 guests. It will debut with approximately 30 wines by the glass and bottle, with plans to expand more selections. Williams says sparkling, white, rosé, and red wines, alongside curated wine flights, will encourage guests to discover and explore.

Desserts will be made in-house, seasonal, and created specifically with pairing in mind, she says. Among the offerings will be a brûlée cheesecake: a vanilla bean crème fraîche cheesecake layered atop a brown butter sablé and finished with a brûléed sugar crust and transparent sugar dome. It will be paired with a sweet wine, whose honeyed notes complement its rich, caramelized finish, the release says.

Another standout, the owner says, will be the Pistachio Romance: a Sicilian pistachio macaron layered with raspberry confit, pistachio ganache, fresh raspberry, and rose sugar. The dessert will be paired with a sparkling rosé wine, balancing fruit, texture, and freshness in a single experience.

“A glass of wine, something sweet, and music that sets the mood is an evening experience I always wanted but could never quite find," Williams says.

They're aiming for mid-November opening; updates will be posted on their Instagram page. Hours will be 4-10 pm Tuesday-Thursday and Sunday, and 4 pm-midnight Friday-Saturday. The lounge will be closed Mondays.

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