Today we’d like to introduce you to Lance Gillum.
Hi Lance, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My culinary career started when I was 15 at a burger joint in Lubbock, TX. Shout out to “Buns Over Texas”. I started as a busboy/dishwasher and worked my way through all the positions there which included prep, fry station, and grill. When I was finishing up my college degree, I came to the decision that I did not really want to pursue the field of study and instead and directed my focus on the culinary world. After graduating, I moved to Austin to go to culinary school. Serendipitously, Uchi Founding Chef and Owner Tyson Cole and Chef Kaz Edwards came to do a demo at the school and after meeting them and asking them a ton of questions, I know where I wanted to be. I started doing a stage there and continued there throughout my culinary training and have been with the group ever since.
I worked my way through all the stations in the restaurant and just really immersed myself in the kitchen, trying to soak up whatever knowledge I could find. I was fortunate to work with so many talented chefs that it really helped mold who I wanted to be moving forward in my career. I moved into a junior sous chef position and then on to sous chef. I moved from Austin to Houston after that to become the Chef de Cuisine at the Uchi there. After that, I moved back to Austin where I am the Chef de Cuisine at Uchiko on North Lamar
We all face challenges, but looking back would you describe it as a relatively smooth road?
For the most part, the road has been rather tame. Obviously, this industry can be extremely tough to navigate sometimes and can really test you in all aspects. That said, it’s those same obstacles that make it so appealing and rewarding. Our days are always changing, and new challenges arise which keep you evolving.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
What I do at Uchiko is oversee the kitchen/sushi bar along with our head sushi chef Charlie Wang. This includes menu development, staff development, and overall restaurant operations. I think one of the biggest reasons I’ve stayed with this restaurant group for so long is just the culture and the opportunities that are presented daily. Being able to help build a team and move a vision of what our kitchen is/could be is super exciting. Especially with the difficulties of the last year, we have been able to, as a team, help each other out and navigate through uncharted waters. All while continuing to get to do what we love, which is cooking and creating for people.
How do you think about happiness?
My girlfriend and our puppies. I enjoy the process of what we do at Hai Hospitality. Working with the other chefs in the restaurant and the team we have. Moving towards a common goal. Pushing each other to be better and challenging ourselves. But having fun while we do it.
Contact Info:
- Website: www.uchikoaustin.com
- Instagram: @uchikoaustin
- Facebook: https://www.facebook.com/uchikoaustin
Image Credits
Kristen Hubby
