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Restaurant Business

Former Kenichi Chef Moves to Oregon to Grow Pot

Carlos Mancera, formerly of Rapscallion, rolls in to replace him.
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Halibut sashimi with flying fish eggs and ponzu sauce. Photography by Catherine Downes.
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Former Kenichi Chef Moves to Oregon to Grow Pot

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Chef Carlos Mancera heads to Kenichi.
Chef Carlos Mancera heads to Kenichi.

Executive chef Bodhi Durant, who opened Kenichi 10 years ago, has moved to Oregon to grow pot. The good folks at Kenichi have hired Carlos Mancera away from Rapscallion where he was chef de cuisine. Mancera has also worked at Boulevardier, Stephan Pyles, Bolsa, Nana Grill, Eddie V’s, and Dude Sweet Chocolate. He graduated from the Art Institute of Dallas’ culinary school in 2008.

“Mancera is a culinary artisan, and Kenichi’s guests deserve nothing less,” said Joshua Babb, managing partner at Kenichi. “Mancera wants to bring a fresh approach and creativity to the menu, and we all look forward to his menu additions.”

Perhaps Mancera should consider a good clean out of the walk-in. Especially the areas where they keep the butter and herbs.