Rising star chef Jeramie Robison, who was lured away from Austin-based Uchi to be the executive chef of LK Concepts (HoYa Korean Kitchen in Fort Worth and Little Katana in Dallas), has been lured away yet again: This time he is going to Shinsei to lead the kitchen team.
A glowing release from the popular Park Cities restaurant says they have “big plans” for the 31-year-old. “This young chef has already accomplished a lot in a short time. We are confident that he will take Shinsei to a new level,” said Shinsei co-owner Lynae Fearing.
Robison first gained national attention as the 27-year-old chef of Houston’s fine dining landmark, Restaurant Cinq at Hotel Colombe d’Or. But the Louisiana native also worked at the Rosewood Mansion on Turtle Creek under then-chef John Tesar.
From there he went to NYC, where he worked under famed chef Davie Burke at Fishtail. “That’s when his cooking became seafood focused, a natural fit for the Cajun kid who grew up catching and cooking fish and seafood,” reads the release.
Robison got lured away from New York (there’s been a lot of luring in this guy’s career) by Tesar, who at the time was opening a namesake restaurant in Houston suburb The Woodlands. When that venture folded, Robison landed at Cinq; from there he joined Tyson Cole’s Uchi empire in Austin.
As chef de cuisine at the Uchi mother ship on South Lamar, he got his first in-depth exposure to Asian cuisine. “What I learned with Asian cuisine is how versatile it is,” he said. “I have fun intertwining Thai and Japanese.”
In an interview back in November 2014, Robison said his time at Uchi was “phenomenal” and he thought he’d “really helped push those guys forward.”