Concept Chef, Uchi Restaurants
As a Beaumont, Texas, native, Kaz is a true product of a small town upbringing. Community crawfish boils, boudain cook-offs, and Pontchartrain-style fish fry’s were regular staples in this gulf shore life, and they played a large part in shaping his passion for cooking. In fact, it was his dad, uncles, and grandfathers hovering over an oven or fire pit preparing these southern dishes who ultimately inspired him to pursue a culinary career. Kaz is a graduate of UT Austin and the Texas Culinary Academy. While attending TCA he took an unpaid externship at Uchi, and that started his journey with Hai Hospitality—a journey that has taken him to Italy and California where he staged at several Michelin rated restaurants, including The Restaurant at Meadowood and Ubuntu, and on to become chef de cuisine at Uchi Houston.