Tyson Cole

Chef Tyson is a Florida native but has spent most of his life in Texas. After dabbling as an Art and Art History student, he took a job at an Austin sushi restaurant and quickly became fascinated with sushi and Japanese culture. He dedicated himself to learning every aspect of the cuisine. Demonstrating skill and dexterity with the knife, he...

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Chef Tyson is a Florida native but has spent most of his life in Texas. After dabbling as an Art and Art History student, he took a job at an Austin sushi restaurant and quickly became fascinated with sushi and Japanese culture. He dedicated himself to learning every aspect of the cuisine. Demonstrating skill and dexterity with the knife, he quickly worked his way from dishwasher to head sushi chef. Cole then moved to Austin’s top sushi restaurant, Musashino, where he completed an intensive traditional apprenticeship under owner Takehiko Fuse.

In Tyson’s words: “It always comes back to the food and to sushi. Becoming a sushi chef at 23 years old was like a playground with a bunch of Japanese peeps I could hardly understand. Little did I know that one simple choice in my life – trying to become a sushi chef – would open the doors to what the rest of my life would become. It’s how I met my wife, Rebekkah. It’s how I met both my partners Daryl and Nav. It was as if I was born to take care of people and make sushi.”

As owner and Executive Chef, Tyson has been front and center of Uchi’s journey since its conception. The concept that he and brought to Austin happened when celebrity chefs, food TV, and inventive fine dining were just beginning to be part of American culture. That dynamic of entertainment came naturally to him while working behind the sushi bar – conversing with patrons, intuiting their wishes, and using razor-sharp knives at rapid speed to turn out works of edible art.

He says, “It wasn’t until the phone call from Dana Cowin [Food & Wine Magazine] that I ever saw the potential of what Uchi might become.” That call, informing him of his “Best New Chef” achievement, placed him and Uchi squarely in the middle of this exciting food revolution. Amidst the recognition and growth of the Hai Hospitality restaurants, Tyson continues to be passionate about perfecting the Uchi experience. “The pride I feel for our places and our people is indescribable. How we’ve grown to be a part of something that has become a culture of such love and emotion leaves me speechless at times.”

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