Tyson Cole became fascinated with sushi in his early twenties while working at an Austin Japanese restaurant. He dedicated himself to learning every aspect of the cuisine. Demonstrating skill and dexterity with the knife, he quickly worked his way from dishwasher to head sushi chef.

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Tyson Cole, executive chef/owner of Uchi and Uchiko in Austin didn’t know what life had in store when as a UT student studying art and architecture he got laid off from his job as an assistant manager at a local grocery store.