Chef RJ Yoakum has returned to the Dallas dining scene as newly-appointed chef de cuisine at Michelin-recommended Sushi Kozy, marking his first full-time restaurant role since parting ways with Georgie six months ago.
“Sushi Kozy gives me the opportunity to introduce a more playful yet refined approach to my food,” Yoakum said to DiningOut. “I’m grateful to grow with the team, push creative boundaries and showcase the progression of my craft.”
Yoakum officially joined the restaurant on Saturday, January 3 following a sold-out New Year’s Eve collaboration, working alongside Sushi Kozy chef-owner Paul Ko, a 17-year sushi veteran who previously spent seven years at Uchi Dallas.
Located in the Arts District, Sushi Kozy is Ko’s first independent venture and takes inspiration from his surname, meaning small. The omakase restaurant opened in June 2025 and seats 40 guests in a sleek, intimate setting. The concept is rooted in kaiseki, Japan’s traditional haute cuisine, known for its meticulous courses that emphasize seasonality, artistic expression, and storytelling.
“Sushi Kozy represents everything we value—intention, seasonality, and respect for craft,” Ko said in a release. “RJ’s background and mindset align seamlessly with our philosophy, and his addition allows us to push forward thoughtfully while staying true to the soul of what we do.”
Yoakim arrived in Dallas from Napa Valley in 2023, after three and a half years at the French Laundry, Thomas Keller’s three-star restaurant where he refined his technical precision, discipline, and deepened his commitment to ingredient-driven cooking.
At Travis Street Hospitality’s Georgie, the 31-year-old chef quickly leapt from sous chef to executive chef by September 2023. He became known for polished, nostalgic bites that drew from his childhood, including playful “snacks” that nod to his late aunt and late grandmother. One such dish reimagined churros into savory potato versions reminiscent of the folded potato chips and onion dip he shared with his grandmother.
Under his leadership, Georgie earned a Michelin recommendation in the guide’s inaugural Texas edition. In 2025, Yoakum was named a James Beard Award finalist for Emerging Chef. Shortly after the announcement, he was relieved from his role due to company policy violations.
In the months that followed, Yoakum launched “Lynn’s Table,” a multicourse dinner party pop-up series named for his aunt. The series debuted at chef Peja Krstic’s Mot Hai Ba with a six-course menu that Yoakum described as a return to the cooking that made him happiest.
Now, Yoakum returns to a full-time kitchen role at Sushi Kozy, signaling a new era for both the chef and the upscale omakase destination.
“Sushi Kozy is a place where tradition and creativity coexist,” Yoakum said in a release. “I’m excited to collaborate with this team to build an experience rooted in precision, seasonality, and a deep respect for the ingredients and the people behind them.”
Sushi Kozy, 2000 Ross Ave. Ste. 150, Dallas, sushikozy.com
