Lauren Drewes Daniels
Audio By Carbonatix
In this series, we chat with Dallas chefs about trends, kitchen disasters, overhyped ingredients and favorite restaurants.
For this course, we chat with chef RJ Yoakum, who recently joined the kitchen at Sushi Kozy. The downtown omakase earned a Michelin recommendation in 2025, prior to Yoakum’s arrival. And Texas Monthly named it one of the 10 best new restaurants in the state. Critic Paula Forbes wrote that Sushi Kozy, which is from Korean-born chef Paul Ko, reminded her of how enjoyable omakeses can be.
RJ Yoakum started his career on the West Coast at The French Laundry and Angler, and at The Clove Club in London. He moved to Dallas to helm the kitchen at Georgie, earning a 2025 James Beard nomination for Emerging Chef. He’s been at Sushi Kozy since January 2026, where we caught up with him prepping in the kitchen.
What’s one food trend that needs to retire immediately?
Big, night clubby, corporate, restaurants or food influencers bashing restaurants online.
Pick one: Michelin Guide or Luka back?
Michelin. I am from Southern California. Go Lakers
If you’re on a date and you want to really get to know a person’s true character — and if the relationship has real potential — where are you taking them?
Well, I am not going on any more first dates … but in a terrible world, it would start at Put Put and finish off at the Old Monk.
Who is a Dallas maker (farmer, pastry chef, barkeep) you wish more people knew about?
Yseut Berlinger of Epicurine Herb Farm. Dyan Ng, pastry chef for Travis Street Hospitality. And Allie Nault, the wine and beverage director for Mamani and Namo.
What’s the soundtrack to your favorite meal (that you’re cooking and serving to other people)?
Rufus du Sol, or any old ’90s or early 2000s rap/hip-hop.
What dish will you be most remembered for?
Tough question, but honestly, whatever I hope to make next. Onion soup, potato churro, grilled cheese, Big Macs, mushroom pavlova, deviled eggs and smoked oyster flan are all things I think people enjoy and ask for.
What are some of your favorite restaurants in Dallas right now?
In no order: Meridan, Mamani, Mot Hai Bai, Via Torizzi.
Should caviar really be on everything?
I am the worst person to ask on this. Everything in moderation, use caviar with a purpose and definitely understand the flavor profiles between the different types.
What’s the worst thing that’s ever happened in your kitchen?
Brunch on Mother’s Day, my first year in Dallas; or 90 turkeys arriving for Thanksgiving and not having a place to put them.
What’s the most under-appreciated position/job in a restaurant?
Dishwasher and the assistant general manager.
What menu embellishment makes you crazy?
Homemade or using a pruveyor/ specific brand you know they don’t use because it’s not around anymore
What is something that, if you see on a menu, you’re ordering immediately?
Mac cheese, chicken nuggets or a smash burger. I eat like a five-year-old when I’m out.
What’s the toughest challenge facing the restaurant industry right now?
Too many big restaurants opening and saturating the market
What has having the Michelin Guide in Texas done for Dallas dining?
Held us accountable … to work harder and be more consistent. Evolution.
Who should we talk to next?
Christophe de Lellis and Paul Ko.
