It was bound to happen. In fact, it was in the midst of happening in July of 2010, when a last-minute job offer to take up the Executive Chef post at Restaurant Cinq at La Colombe d'Or kept in him in Houston for the last 18 months.
Chef Jeramie Robison, one of Houston's Rising Star Chefs of 2011, is leaving his highly acclaimed post at the venerable Cinq and headed for Austin, where he will take up a post as Sous Chef at Uchi Austin.
Houston will certainly be sorry to lose the talented 28-year-old, who, during his 18-month tenure at Restaurant Cinq, breathed new life into the the old world European cuisine it was known for with a fresh new menu that included offerings like Braised Spanish Octopus with avocado aioli, garlic puree, celery heart and chorizo chips, or his award-winning short ribs, corn velouté, red wine cabbage, mushroom ragoût, and port syrup.
It's understandable that he should want to move on, however, and one can't help but wish him well.
"It's a great opportunity to grow and learn," said Robison earlier this morning when he broke the news to me over the phone. "I'm going to a position with a lot of growth potential, and I'm going to be doing something I haven't done before. It's really exciting."
Robison has already served his notice at Restaurant Cinq, and will be working out his notice over the next two weeks, which means that those holding Valentine's Day reservations will not be disappointed. Also, for those who have not yet had the experience of Robison's cuisine, there's still time during the next two weeks to get one last taste.
"Houston has been very good to me, and I love the community here, but this was a chance I couldn't pass up," he said, expressing his regret for leaving Houston. "I wish the Zimmermans well, and I thank them for the opportunity."
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