Uchi's outpost in Dallas was the talk of the town in 2015. It opened to much fanfare in the June and has since garnered a 5-star review from Leslie Brenner and was named the Restaurant of the Year on Brenner's Best in DFW: Best New Restaurants of 2015 list.
The Dallas location is the third for James Beard Award winning executive chef Tyson Cole — the original is in Austin. Cole entrusted the day-to-day kitchen operations at Uchi Dallas to chef Nilton "Junior" Borges, who also created many of the dishes.
But it appears Borges is now headed out the door.
Eater reports that he is leaving Uchi to "pursue other culinary opportunities."
His resume is impressive having worked in kitchens throughout New York including at Tom Colicchio's Colicchio & Sons.
"While we are sad to see Chef Borges go, we are so appreciative of his dedication, time and talent and feel fortunate he was with us for the launch of Uchi in Dallas," John Baydale, president of Uchi Restaurants said in a statement. "We wish him all the best for the future."
No word yet on who will replace him as chef de cuisine according to a representative for Uchi.