Meet Rhonda McCullar, Chef de Cuisine at Uchi Dallas

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This is one of our special ‘on the ground’ episodes as I visit Uchi Dallas to talk to their new Chef de Cuisine Rhonda McCullar.  

Uchi is one of my favorite sushi places, the food is delicious and the presentation is incredible.   

Chef Rhonda and I taste a few dishes and talk about the history of sushi.   

We also discuss what it’s like working as a sushi chef and what changes women are bringing to the restaurant industry and kitchen culture.   

“Chefs are artists and we look at that plate like looking at a canvas.” - Rhonda McCullar  

Time Stamps:

00:00 - Introducing our guest Chef Rhonda McCullar.
07:55 - Trying our first ‘celebratory’ sushi dish.
11:30 - What ‘Uchi’ means and what makes good sushi.
14:16 - Why Uchi is good for people eating sushi for the first time.
15:39 - How Rhonda processes fish and the importance of using high-quality fish.
17:35 - How she got introduced to sushi.
18:34 - The positive culture they have at Uchi.
24:43 - How kitchen culture and women’s representation in the kitchen has evolved over the years.
29:53 - Why they only do dinner service at Uchi.
31:20 - The differences between a sushi chef and a classical chef.
35:57 - Eating a special dish Rhonda created and what dishes are Uchi’s most popular.
41:30 - Why people choose to work in the restaurant industry.
55:34 - The culture behind Japanese cooking.
59:07 - Trying Uchi’s most popular dessert.
1:02:34 - Our special trivia quiz.
1:08:42 - The service industry night we are holding on the 28th.  

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