Houston born Michael Castillo has over fourteen years of culinary experience and is skilled both in the kitchen and on the managerial side of the restaurant business. Encouraged by his parents to get a job in high school, Castillo was immediately drawn to food, cutting his teeth in the culinary industry as a line cook at 16.
Castillo will tell you his career began in earnest at the Houston Country Club in 2004. Castillo quickly rose through the ranks to Restaurant Chef and during his eight years at HCC Castillo trained and supervised thirteen cooks and chefs, and was responsible for the menus for both formal and informal dining rooms. The ever changing and themed menus at HCC exposed Castillo to many types of cuisine, providing him a unique arsenal of Castillo joined the Hai Hospitality team in 2012.
He thrives on the menu creativity and artistic presentation brought to each dish at Uchi. After spending a few years at Uchi Houston, Castillo headed to Austin to take the helm at the original Uchi, becoming the chef de cuisine in 2014.
At Uchi Austin, Castillo takes the lead on the ever-changing specials menu which is full of inspired combinations of flavor, texture, color, technique and style. Since becoming Chef de Cuisine, Castillo has worked closely with Hai Hospitality Chef/Owner Tyson Cole to evolve and constantly refresh the menu of traditional sushi, small plates and hot kitchen specialties. Castillo’s favorite part of being Chef de Cuisine is mentoring young chefs and challenging them to be creative and push the boundaries of their imagination in the kitchen.