2011 TOP 5 RISING CHEFS IN THE U.S.
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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