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Uchi chef is cream of crop

By Kitty Crider
American-Statesman Food Editor
March 30, 2005

Photo by Deborah Cannon/AA-S

Uchi chef-owner Tyson Cole.

Tyson Cole, you're the best. That's how Food & Wine sees the innovative Austin chef/owner of Uchi Restaurant, who was named one of the magazine's Best New Chefs for 2005 on Tuesday night.

He and nine others will cook at the Food & Wine Magazine Classic in Aspen, Colo., in June and will be featured in the July issue. Cole's the only Texas chef named to the list this year.

He is Austin's third chef to make the list, following Will Packwood, formerly the executive chef of Emilia's and now at 7, in 2001 and David Bull, executive chef at the Driskill Hotel, in 2003.

Said Food & Wine Editor Dana Cowin of this year's culinary crop: "I'm also delighted that we found Food & Wine Best New Chefs in smaller cities like Austin, Boulder and Kansas City. You don't have to travel to New York or Los Angeles anymore to find innovative food."

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