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New chef at Uchi and a chef appointed for new Julia Pearl Southern Cuisine

Last weekend, an EscapeHatch reader tipped us off that former Uchi Austin chef Jeramie Robison had accepted the chef de cuisine position at Uchi Dallas, filling a vacancy created from Nilton Borges’ abrupt departure last week. Robison was mum when asked to confirm (until now, he’s been the top chef at Shinsei), but an Uchi spokesperson finally sent word yesterday that Robison would indeed rejoin the Uchi family as chef de cuisine beginning Wednesday, January 6.

And Tre Wilcox’s new venture, Julia Pearl Southern Cuisine, has hired a chef to translate Wilcox’s menu to the plate when the restaurant opens late this month. Jermaine Brown, whose background includes Abacus (under Wilcox) and Brennan’s in Houston, “will be tasked with conceptualizing specials and new dishes as well as executing a menu that features fresh, locally-sourced meats, fish and produce,” says a press release. “The menu includes traditional favorites like smoked brisket and roasted redfish alongside more modern plates like pomegranate-red pepper glazed pork belly.”

Julia Pearl Southern Cuisine, 2301 N Central Expressway, Plano

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