Chef Tyson Cole grew up in an average middle class American family in Sarasota, FL, eating what he calls “typical white people food,” meaning burgers, mac and cheese, and sandwiches. His life took an unexpected turn when, while studying physics and art at the University of Texas, Austin, he took a job as a dishwasher in a Japanese restaurant, and was given the opportunity to try his hand at making sushi. Cole enjoyed the creative aspects of this work and was a natural with a knife, leading him to apprentice for almost seven years under Takehiko Fuse of Musashino Sushi Dokoro, in addition to training at the sushi restaurant Bond Street in NYC. In 2003, he opened his first establishment, Uchi in Austin, TX, and today Cole owns four award- winning restaurants across Texas. Cole continues to put in time in the kitchen, where he enjoys playing with the intricacies of both flavors and plating, exercising his passions for food, creativity, and perfecting his craft.
Awards & Press
- James Beard Award