Nilton “Junior” Borges, perviously chef de cuisine at Uchi Dallas, has been named executive chef at FT33.
“I met Junior when he started making regular trips to Dallas in advance of Uchi’s opening,” says FT33 owner and chef Matt McCallister in an email. “I admired his ambitious food, thoughtful presentation, dynamic flavor combinations, and great technical execution. When I heard he was no longer on the Uchi team, I knew I wanted him as part of mine.”
According to the release:
At FT33, Borges has been testing new dishes with McCallister and Chef de Cuisine Josh Sutcliff. FT33’s ever changing seasonal menu will be a collaborative effort, and the three chefs plan to expand FT33’s Tasting Menu, which is currently offered Tuesday-Thursday for $95/person, or $150/person with wine pairings.
“My background is cooking modern American food with global flavors,” explains Borges in a statement. “The other day I experimented in the FT33 kitchen with a dish made of squid, lardo, pickled onion, and mustard. Will that dish be on the menu next week? I’m not sure, but it was as a productive conversation starter about how we see the menu evolving.”
Guests will have the opportunity to taste his influence on the menu starting next week.
