We share a vision for food, service, and design.

Chef Tyson Cole began his career washing dishes in a Japanese restaurant and learning about the traditions and culture around Japanese cooking in various restaurants in Austin, New York, and Tokyo. In 2003, Chef Cole opened his first restaurant, Uchi, in a modest red house located in Austin, Texas. Uchi was a way for Chef Cole to re-interpret traditional Japanese food and bring the sushi bar into the entire restaurant. By 2005, he was named Best New Chef by Food & Wine magazine and in 2011, Chef Tyson was awarded the James Beard award for Best Chef, Southwest, one of the only sushi chefs to ever receive the distinction.

From our humble beginings, we’ve grown into four concepts that include Uchi, Uchiko, Uchibā, and Loro. At Hai we share a vision; food that defy expectations, service that is attentive and knowledgeable, and thoughtful designed spaces.


The Team

  • Tony Montero


  • John Baydale


  • Daryl Kunik


  • Tyson Cole


Food & Beverage

  • Jack Yoss

    Corporate Chef

  • Kaz Edwards

    Concept Chef

  • Jason Kosmas

    Beverage Director

  • Ariana Quant

    Head Pastry Chef

Creative & Development

  • Todd Reppert

    Chief Development Officer

  • Current Opening

    Chief Brand Officer

  • Amanda Woodward

    Design Director

  • Ellen Saathoff

    Senior Designer


  • Leo Barrera

    Director of Operations

  • Stevie Stanwyck

    Director of Training

  • Marc Lamoreaux

    Director of IT

  • Jamie Ginther

    Operations Coordinator

  • Farzan Fatehi

    Training Manager

  • Lyndzee Whitman

    Corporate Relief Manager


  • Brian Morrow


  • Leah Hays


  • Jack

    Design Director

  • Current Opening

    Senior Graphic Designer

Human Resource

  • Mike Enright

    Director of Human Resources

  • Lindsey Long

    Human Resources