James Daversa, JR.

Executive Sous Chef

Introduced to his love of cooking by his grandparents, Chesapeake, Virginia native James Daversa, Jr. was awarded scholarships to both the Culinary Institute of New York at Monroe College and the Institut Paul Bocuse in Lyon, France. Studying classical and modern French, and Northern and Southern Italian cuisine, he returned to the U.S. in 2012 to work as sous chef at the Miami seafood restaurant Catch. Eventually opening Catch outposts in New York and Hollywood, his range of cooking styles and knowledge of management systems led him to his current role as Uchi Dallas sous chef.

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