Chef de Cuisine Jeramie Robison is a southerner at heart, but as a Louisiana native he has definitely cultivated a diverse culinary repertoire. After working under Chef John Tesar at the Mansion on Turtle Creek, Robison took over as Executive Chef at the posh Cinq restaurant inside the Colombe D’or Bed-and- Breakfast in Houston. He was also honored as one of Houston’s Star Chefs in 2012 – an honor bestowed to only five chefs from a pool of 75 local restaurants.
After a chance meeting serving chefs of the Uchi group, Jeramie applied to join their team and was happily welcomed aboard in 2012, and was named Chef de Cuisine of Uchi Austin in 2013. Robison moved to Dallas in 2015 to become Executive Chef at Shinsei and rejoined the Uchi team as Uchi Dallas Chef de Cuisine in 2016.
“I’ve fallen in love with the city and culinary scene in Dallas and I am beyond thrilled to call Uchi home again,” notes Jeramie. “It’s an honor to be considered for the position and I can’t wait to be a part of the Uchi family once more.”