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Rhonda McCullar

Sous Chef

A former 6th-grade science teacher, McCullar moved into the culinary realm in 2008, graduating with honors from Le Cordon Bleu in Dallas, Texas. Beginning her career as a lead line cook at the Dallas Marriott Quorum, she was eventually promoted to banquet sous chef, expediting production, training employees, and refining recipes. Joining Uchi Dallas in 2015, McCullar moved upstairs the next year to become one of Top Knot’s first line chefs. A graduate of our sous chef development program, her innate talent and positive attitude make her an asset to the Hai Hospitality family.

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