Chef
Ernesto Uchimura
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
i. Biography
Born in Argentina, Ernesto Uchimura turned a chain of roles into a clear point of view in Los Angeles: progressive comfort food with a technical edge. At Plan Check, where he was Executive Chef and partner, the work landed in dishes like dashi cheese, warm cruller donuts, and Sriracha leather — familiar references handled with a more precise, playful grammar.
The Climb
Ernesto Uchimura trained at Paul Smith’s College. Ernesto went on to work as restaurant chef (climbed up the ranks) at Palomino in Los Angeles Westside, restaurant chef (climbed up the ranks) at Napa Valley Grille in Los Angeles Westside, chef; helped launch early recipes at Umami Burger in Los Angeles, corporate Executive Chef at Umami Burger, and Executive Chef and partner at Plan Check in Sawtelle, Los Angeles (2012–2016).
Today
After leaving Plan Check, Uchimura framed the shift without varnish: “It’s been an amazing five years at Plan Check, time to move on and evolve.” The line marks the handoff plainly — a finished run, and a next step that stays open. He was just as direct about what came after: “I am currently working on a few new concepts that I hope to launch in the near future.” No venue is named there, but the emphasis is on continuation rather than pause. His own measure of the work is pleasure, which tells you where the ideas were aimed: “I put it on a pedestal as life’s greatest pleasure.” That is the frame around the signatures. Dashi cheese, warm cruller donuts, and Sriracha leather treated comfort as a craft subject, not a shortcut.
Signature
Ernesto's signature dishes include ketchup leather, dashi cheese, warm cruller donuts, and Sriracha leather.
Recognition
Ernesto's honors include Chefs of the Year.
Profile updated July 2026
FAQ
Asked of Ernesto
Where did Ernesto Uchimura train or study?
Ernesto Uchimura trained at Paul Smith’s College.
What recognition has Ernesto Uchimura received?
Chefs of the Year (2012).
