Borges moved to the United States without culinary experience and speaking only his native Portuguese. Unable to pay for culinary school, Borges taught himself English by devouring cookbooks and watching television shows on The Food Network. Working his way through and up the ranks of various New York City kitchens, Borges received official culinary training at the International Culinary Center while working as a lead line cook at Tom Colicchio’s eponymous Colicchio & Sons. From there, Borges perfected his own distinctive style as the executive chef at Amali, where he crafted dishes with the freshest ingredients of the season. While in Houston for a work trip, Borges made it a point to dine at Uchi and meet the culinary team. Within a few months, Borges relocated to Texas to join the Uchi family.
Borges will lead the Uchi team alongside James Beard award-winning executive chef and owner Tyson Cole. Keep an eye on SideDish for more information concerning Uchi’s opening.