Uchi/ko chef Tyson Cole has some ideas for what he'd like to do when he "retires": "I'm 60. It's 2030 and i've got a small place near a cold water ocean...15 seats...open 4 days...no menu.. i go to the docks at 5am and pick out whatever i like to prepare...Taking my time. No rush. Just me, my guests, my knives and the fish." And also probably eating a bunch of golf course hamburgers. [Tyson at Uchi]
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