Hai Hospitality today announced the promotion of Dina Butterfield to Head Chef at the newly launched Uchi Miami, effective immediately. Butterfield opened the highly anticipated Wynwood concept for award-winning Hai Hospitality restaurant group earlier this year as Executive Sous Chef and will now lead the team in this new role. Chef Butterfield will officially start her new appointment with a special Omakase collaboration with founding Uchi chef and partner Tyson Cole for two, available for a limited time from May 19-23 for the South Beach Wine & Food Festival.

“When Dina came on board, we knew we had great culinary talent among us,” said Cole. “Cant wait to see the creativity and vision she will bring to our Miami Uchi!”

Dina Butterfield was born and raised in San Miguel de Allende, Mexico, and, inspired by her grandmother’s talents, developed a passion for cooking from an early age. She graduated from the Queretaro, QRO, Mexico Cooking School in 2005 and, upon graduation, got her first cooking job at the Eccolo Restaurant in Berkeley, California.

From there, Butterfield worked at the Ame Restaurant in San Francisco and then returned to her native Mexico as head chef at the Dos Casas Boutique Hotel in San Miguel de Allende (named Best Restaurant in 2006 by Travel + Leisure). In Dos Casos, where menus were made, ingredients ordered and dishes created, the desire to run a kitchen took hold. Butterfield returned to the US, this time to Texas, and took a position as Sous Chef at Mansion on Turtle Creek in Dallas before moving to Hai Hospitality as Sous Chef at Uchi Dallas. After a brief stint in Kansas City to open Corvino, Butterfield returned to the Hai group, this time as Executive Sous at Uchi Denver. She moved to Miami to serve Executive Sous at the new Uchi in Wynwood in 2020 and is now taking the helm as Head Chef.

“I’m incredibly excited about this opportunity to lead such a talented team,” said boss Butterfield. “The culture in Miami is so vibrant and the people so warm and welcoming that I find new energy and inspiration every day I walk through the door.”

Chef Tyson Cole and Chef Dina Butterfield’s special Omakase collaboration debuts on the Uchi Miami menu May 19 and will last until 23. May to celebrate Chef Dina’s new post and to highlight Cole and Butterfield’s participation in the South Beach Wine and Food Festival, which will take place May 20-23.

This particular omakase is $ 150 per person and $ 190 with pairings and consists of ten courses, starting with the first course, the hot and salty oysters on the half-shell starter, and finishing the final okashi (sweet) course. The menu is below:


Habanero hot sauce that

Masu / Kanpachi Nigiri

Bluefin Akami Crudo

Sunflower, yogurt, green strawberries & mint


Green tomato, morel, snow peas

Raw smoked scallops

Rhubarb, vanilla, fennel

Caviar Gunkan and King Crab Gunkan


Blue Masa, preserved Meyer lemon, Chinese sausage

Shima Aji Sashimi


Asparagus, Ramp Chimichurri & Chanterelles


About Uchi Miami

Hai Hospitality’s second restaurant outside of Texas and the first in Florida, Uchi Miami, is located in 252 NW 25th Street at Wynwood 25, a new mixed-use development in the heart of Miami’s Wynwood Arts District. The restaurant serves non-traditional Japanese cuisine from James Beard Award-winning chef Tyson Cole seven days a week. For reservations, visit www.uchimiami.com or follow @uchi_miami on Instagram. For inquiries, you can call (305) 995-0915.

About shark hospitality

Hai Hospitality is an award-winning Austin, Texas-based restaurant group that began with Uchi, Japanese for “home,” and was named after the little red house where Chef Tyson Cole created his non-traditional take on Japanese fine dining in 2003. Hai Hospitality concepts now include Uchi Austin, Uchi Dallas, Uchi Houston, Uchi Denver, Uchiko Austin, Uchibā Dallas and LORO Asian Smokehouse and Bar. Hai Hospitality gives each of their restaurants the space to create and maintain their own identity, and supports them in a variety of functions so that each location has the freedom to grow while still being part of the larger family – a family that has a common set of core values; a shared vision for food, service and design; and a collective pool of knowledge and expertise that you can fall back on no matter where you are based.

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