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When Texas-born chef Tim Dornon left the Lone Star State to cook in Chicago and later New York, where he worked at Daniel and Corton, it was tacos he missed the most.
Four months ago, Dornon, 35, moved back to Texas, this time to Austin, to be closer to both family and a no-name spot where he can buy $2 chicharrón (fried pork skin) tacos. And for work? He is now chef de cuisine at Uchiko, Tyson Cole’s celebrated Japanese restaurant. “It’s a good place for me to spread my wings,” says Dornon. When he cooks at home, Dornon favors easy-to-make dishes that encourage communal eating: a whole grilled fish, or a bone-in rib eye steak. For Sous Chef Series, he assembled an insanely delicious, Texas-size fried-egg, bacon and kimchi sandwich.
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