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 the latest edition of the Sous Chef Series, he assembled an insanely delicious, Texas-size fried-egg, bacon and kimchi sandwich.
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