James Beard Award-winning Executive Chef Tyson Cole exhibits his extensive knowledge in the art of contemporary Japanese cuisine at his restaurant, Uchi. Every creation, whether it be seared on a hot rock, tempura-fried or hand-rolled, is a whimsical blend of tastes and textures representative of flavors from around the globe. Cole's comprehensive culinary education throughout the world affords him the skill and artistry to craft such inspired dishes as the "Machi Cure," smoked yellowtail with a yucca crisp, marcona almond, Asian pear and garlic brittle, and the "Bacon Steakie," pork belly with watermelon radish, citrus and Thai basil.