Chef de Cuisine Jeramie Robison is a chef by both nature and nurture – his food-loving family encouraged his culinary ambitions from the very beginning, when he began working as a cook in his native Ruston, Louisiana. From there, the bustle and excitement of the kitchen possessed him, and he earned his culinary chops working under the tutelage of John Tesar and Jason Maddy at the Mansion on Turtle Creek, where he spent three years working his way through every station while honing his skills of butchery, saucemaking, and overall business acumen. His skill and dedication so impressed his chefs that Tesar invited him to follow on a burgeoning venture in New York, where they worked together at David Burke’s Fishtail. Jeramie eventually moved back to Texas to open Tesar’s own concept in the Woodlands. During Robison’s tenure there, his reputation led to several recommendations of his work to Dan Zimmerman, owner of the Colombe D’or, a 72-seat fine dining restaurant within a Bed-And-Breakfast and special event venue in Houston. Upon taking over Cinq, Jeramie’s career became a whirlwind of hard work and critical acclaim. He was honored as one of the top five young chefs by the esteemed Gayot dining guide, as well as being inducted as one of Houston’s Star Chefs in 2012 – an honor bestowed to five chefs from a pool of 75 local restaurants. In a moment of fortunate happenstance, Jeramie had the opportunity during this time to serve the chefs of the Uchi group and eventually applied to join their team. Since working at Uchi, he says that working with Tyson Cole and Philip Speer has been the most inspiring experience he’s had thus far, and is really enjoying learning systems and structure as the company continues to grow. “The biggest challenge was learning to make food that was chopstick friendly,” he says, “but it’s really great, just seeing the Japanese culture and being a part of this group at such an exciting time.”