Jeramie Robison

City Hall Bistro

Profile picture of Jeramie Robison


Chef Jeramie Robison was born in Ruston, Louisiana and found his passion for the culinary arts at an early age. Robison attended culinary school in Denver before landing his first major role in the kitchen of the Rosewood Mansion on Turtle Creek in Dallas, where he learned from top Texas chefs including John Tesar.

Set apart by his precocious culinary talent,the early part of Robison’s career was guided by the mentor relationship he fostered with Tesar, leading to his position as sous chef at David Burke Fishtail in New York City and chef de cuisine at the former Tesars Modern Steak and Seafood outside of Houston. Robison quickly forged a reputation of his own and gained notoriety in the Houston dining scene as executive chef of fine dining mainstay, Cinq. Before the end of his third year in the city, Robison was named “Rising Star Chef 2011” by Star Chefs as well as one of the “Top 5 Rising Young Chefs U.S. 2011” by Gayot dining guide.

Ever-inspired by a challenge, Robison joined Hai Hospitality in 2012 as the head chef of Uchi Austin, where he perfected his take on fresh, modern Japanese cuisine. Robison returned to North Texas in 2015, spending time at Uchi Dallas as head chef, and later as executive chef of Shinsei Restaurant.

In his current role as executive chef of City Hall Bistro at The Adolphus, Robison gets back to his roots with Southern European-inspired cuisine. At the bright and buzzy bistro, Robison shines in updates to classic breakfast fare, wood-roasted vegetables, fresh fish and aromatic braised meats. Each month, the Louisiana native continues his exploration of cuisines from regions across the globe with the restaurant’s Sunday Supper dinner series.