One of Dallas’ highest profile chefs is now on staff at one of the city’s newest omakase restaurants.
RJ Yoakum, who was previously the executive chef of Georgie and who cut his teeth at The French Laundry in Napa Valley, is officially chef de cuisine at Sushi Kozy in the Arts District.
Yoakum, who spent the past six months hosting pop ups and dropping in at restaurants across Dallas for collaborative dinners, told The Dallas Morning News the job opportunity was too good to pass up.
For New Year’s Eve, Yoakum joined forces with Sushi Kozy’s chef and owner Paul Ko to cook a multi-course dinner, as he has at other Dallas restaurants. The response from diners was so enthusiastic that a second seating was added, he said.
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Sushi Kozy
Kathy Tran
Yoakum said Ko asked if he’d be interested in joining their team full time as chef de cuisine, and three days later Yoakum was in the kitchen getting acquainted with his new role.
“The idea of getting back with a team and getting another chance to teach and grow, that really was the cherry on top for me,” Yoakum said. “I was getting over being a pop up chef even though it was going really well.”
The 31-year-old chef went full-time with pop up dinners after leading the kitchen at Georgie. He was removed from that role in June 2025 after “multiple violations,” according to Georgie’s owner Stephan Courseau.
Yoakum said he didn’t have anything to say about the departure other than he is appreciative of his time at the restaurant.
“I’m really grateful for everything Stephan and Georgie did for me,” he said, “and I wish them all the best and hopefully I can make them proud.”
Sushi Kozy, which opened in 2025, serves a 17-course omakase menu for $185 per person that includes nigiri and also cooked courses. Yoakum, whose background is in French cuisine, said Ko oversees the sushi while he is over everything else that comes out of the kitchen.
Yoakum has already put a few things on the menu that reflect his playful cooking style, like a smoked oyster flan, but he said diners can expect to see more of his menu additions in the coming weeks.
“I think it’s going to take time to put my real impact on it,” he said.
One of his main motivations for accepting the role was the opportunity to lead a team again, and to learn how to do it better.
“Growing as a coach and a leader — those are the biggest things I’m focused on,” Yoakum said. “At the end of the day, I think I’m exactly where I’m supposed to be right now.”
Dining and Cooking