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Tyson Cole    EXEC­U­TIVE CHEF/OWNER

Philip Speer   DIRECTOR OF CULI­NARY
OPER­A­TIONS

Kaz Edwards   CHEF DE CUISINE

Hailing from Beau­mont, TX, Kaz Edwards is a true product of a small town upbringing. Commu­nity craw­fish boils, boudain-cookoffs, and Pontchar­train-style fish frys were regular staples in this gulf shore life and played a large part in shaping his passion for cooking. It was the men in his family - dad, uncles, and grand­fa­thers- hovering over an oven or fire pit preparing these southern dishes that ulti­mately inspired him to pursue a culi­nary career.

Edwards is a grad­uate of the Univer­sity of Texas in Austin and the Texas Culi­nary Academy. While attending TCA he was offered an unpaid extern­ship at Uchi, and consid­ering student loans, he hesi­tated in taking the posi­tion. In the end he choose to buckle down and see where the oppor­tu­nity took him. It was a crit­ical choice for Edwards that he now looks back on as a mile­stone deci­sion in his life. In his time at Uchi, Edwards has trav­eled Italy and staged at several Michelin rated restau­rants in Cali­fornia, including The Restau­rant at Mead­owood (3 star Michelin) and Ubuntu (vege­tarian 1 star Michelin). After rising through the ranks to become Chef de Cuisine of Uchi Houston, Edwards says: “I will forever be a student in the culi­nary world and Uchi will always be my home.”

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Houston Austin