A Limited-Time Award-winning Japanese Cuisine Experience with Uchi
Indulge in the art of Japanese cuisine with Uchi, helmed by James Beard Award-winning Chef Tyson Cole, in an exclusive culinary residency at Chileno Bay from March 13 through 16. Set against the breathtaking backdrop of La Playita, this limited-time experience blends Uchi’s innovative take on traditional Japanese dishes with the vibrant flavors of Baja’s freshest seafood and local produce. Delight in a curated menu featuring a wide selection of Uchi’s beloved nigiri, temaki, sushi and more or opt for the Omakase menu inspired by Baja’s Bounty all thoughtfully crafted to create a dining experience that is both unforgettable and immersive.
- Thursday, March 13 to Sunday, March 16, 2025
- Please reach out to cbr.concierge@aubergeresorts.com to learn more
Uchi’s Culinary Residency at Chileno Bay
Hosted at La Playita, this exclusive, limited-time experience offers à la carte selections and seasonal omakase, blending bold Japanese flavors with the artistry of local ingredients. Uchi’s signature approach is elevated by incorporating Baja’s rich bounty of fresh seafood and produce, creating an unforgettable dining journey.
Hosted at La Playita, this exclusive, limited-time experience offers à la carte selections and seasonal omakase, blending bold Japanese flavors with the artistry of local ingredients. Uchi’s signature approach is elevated by incorporating Baja’s rich...
Thursday, March 13 to Sunday, March 16, 2025
5:30 pm to 9:30 pm
Reservations are available nightly for both à la carte and omakase menus
About Uchi
Uchi, "house" in Japanese, was founded by James Beard Award‑winning Chef Tyson Cole in 2003 Chef Tyson is a passionate student of the Japanese tradition. Having trained for more than ten years in Tokyo, New York, and Austin under two different sushi masters, he and the entire Uchi culinary team continues his path of study and experimentation each day at the restaurants in the Uchi family. The award-winning Uchi was born in a refurbished old home in South Austin, and is now located across five cities. Lauded by Food & Wine, Bon Appetit, GQ, and more, Uchi’s concept has expanded into additional iterations such as bar and cocktail experience Uchibā and smoke and char-forward Uchiko.
Uchi, "house" in Japanese, was founded by James Beard Award‑winning Chef Tyson Cole in 2003 Chef Tyson is a passionate student of the Japanese tradition. Having trained for more than ten years in Tokyo, New York, and Austin under two different sushi...
About Uchi's Lead Chefs
Steffen Perico
Chef de Cuisine, Uchiko Plano
- A Dallas native of Colombian descent, Steffen Perico gained an array of global influences and techniques from his mother, saving recipes, watching videos and sourcing ingredients from a variety of culinary styles. With a robust background across many kitchens including the Omni Hotel in Dallas and Swift’s Attic and Odd Duck in Austin, Steffen rose through Uchi’s ranks to become Chef de Cuisine at Uchiko at Legacy West in Plano, Texas.
Jack Yoss
VP of Culinary Operation
- Vice President of Culinary for the award-winning restaurant group Hai Hospitality, home to James Beard Award winning Uchi (Austin, Houston Dallas, Denver, Miami, West Hollywood and Scottsdale) Uchiko (Austin, Houston, Plano), Uchiba (Dallas, Austin) and Loro (Dallas, Houston and Austin), Jack’s culinary talents have taken him across the globe from a young career launch in Las Vegas to Los Angeles, Portland, London, Bali and various cities in between while working alongside the world’s most renowned chefs.
Lance Gillum
Hai Hospitality Regional Chef
- Native Texan Chef de Cuisine Lance Gillium’s passion for food began early, in Lubbock, Texas where he worked at a burger joint for over eight years during high school and then while at Texas Tech University. Feeling at home in the dynamic energy of a kitchen, Gillum moved to Austin to attend the Texas Culinary Academy. While he was there, Chef Tyson Cole and Chef Kaz Edwards of Hai Hospitality led a demonstration for the class, leading to an opportunity to stage at the original Uchi for four months before joining the team full time in 2011.
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