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2011 TOP 5 RISING CHEFS IN THE U.S.
Jeramie Robison

Chef Jeramie Robison The dining room of Restaurant CINQ

Louisiana native Jeramie Robison started cooking Creole food when he was sixteen, and he still applies some family secrets to the sophisticated modern European dishes he offers at Houston’s elegant Restaurant CINQ at La Colombe d’Or. Starting out as a protégé of John Tesar both at Rosewood Mansion on Turtle Creek in Dallas, and then Tesars in the Woodlands in Houston, he also took a detour to New York cooking at Fishtail by David Burke. Robison is no stranger to high-end hotel cuisine, but at his current digs he reinterprets the restaurant’s beloved French classics and adds his own signature with compelling Southern regional accents. Robison also recently designed the jazzy Creole-influenced menu at local brasserie/oyster bar Zimm’s Little Deck incorporating both haute gumbos and desserts his mother taught him.

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The dining room of Jean-Georges restaurant in New York City, one of GAYOT's Top 40 Restaurants in the U.S.

RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

FIESTA TIMEAt the Top 10 Mexican Restaurants in the U.S., you can tuck into handmade tacos, Tex-Mex classics or haute interpretations from celebrity chefs.