Brett Anderson's writing has appeared in Gourmet, the Washington Post, and Food & Wine, among others. He has won two James Beard Foundation Journalism Awards and eleven writing awards from the Association of Food Journalists.
That is Tyson Cole. Given the ethnic makeup of Uchi's kitchen staff, which is predominantly Asian, and the artful, sure-handed accomplishment of the food, an unknowing customer would not likely guess Cole to be Uchi's owner and executive chef. And it gets trickier.