TYSON COLE

Uchi (Austin, TX) and Loro (Austin, TX)
​One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family. Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.
Awards and Accolades:
  • James Beard Award for "Best Chef: Southwest" 2011
  • Saveur's "Top 6 Texas Tastemakers" 2009
  • Food & Wine Magazine’s "Best New Chef" 2005

FEATURED IN

GRILL & CHILL
​PRESENTED BY STELLA ARTOIS

Saturday, October 5

Experience the finest in food as we gather together 18 of the world's best chefs to serve their favorite seafood dishes.