Jeramie Robison has been Thompson Hotel Dallas & Catbird’s Executive Chef since its opening in November 2020. His vast experience includes working under John Tesar & Jason Maddy at The Mansion on Turtle Creek, David Burke’s Fishtail in NYC, being named one of Houston’s five best chefs in 2012, and worked under Tyson Cole & Philip Speer at Uchi. The menu’s creole nods? All thanks to Chef Jeramie, whose Louisiana roots seamlessly influence each of his menus. Matt Robinson is Catbird’s Chef de Cuisine. Robinson, a Connecticut native, started at James Beard-nominated Cavey’s in Manchester, CT & Millwrights in Simsbury, CT. He was an essential part of opening Filament, the groundbreaking restaurant from James Beard nominated chef Matt McCallister and also previously worked under Chef Jeramie Robison at The Adolphus.