Texan Jason Robinson at Inn of Dos Brisas Named Grand Chef by Relais & Châteaux
According to the Relais & Châteaux press release, “Three North American chefs at established Relais & Chateaux properties have also just been named Grands Chefs Relais & Châteaux. Jason Robinson, The Inn at Dos Brisas (Brenham, Texas) join the contemporary elite of fine dining in recognition of their passion, creativity, experience and expertise.â€
At a quiet, exclusive guest ranch in Texas, four acres of organic gardens, greenhouses and orchards are dedicated to the ministrations of a brilliant self-trained chef of the ‘farm-to-table’ school, and the cuisine is just grand.
In fact, The Inn at Dos Brisas is the only Relais & Châteaux property in Texas, and the prestigious international organization of small independent hotels has just accorded Chef Jason Robinson Grand Chef status – one of only three chefs selected from North America. This distinction is reserved for chefs of “a unique genius that reflects their own individual cultures,†and places. Chef Robinson is in the rarified company of Daniel Boulud, Thomas Keller, Patrick O’Connell, Charlie Trotter, and all the other most celebrated names in the gastronomic world today.
At age twenty Jason was a highly unlikely character to be among such esteemed company. For then, he was gulping Slurpees as a 7-11 store cashier. Four years later, he was preparing the mise en place for an evening dinner shift. This now-distinguished chef, at age 35, has charge of the kitchen at The Inn at Dos Brisas, which, with Robinson’s engaging creativity and dedication to sustainability, has also earned a coveted Five-Star rank from Mobil, by which standard it is one of the best 17 restaurants in the country – something the guests in the Inn’s four handsome casitas know and appreciate, with or without the official designations.
Chef Jason Robinson harvests his produce personally, picking and choosing what inspires him for each given meal at Dos Brisas, including his daily eight-course tasting menu. The all organic- vegetable tasting menu has been an unbelievable dining experience. Dos Brisas can proudly boast that they lead the state in sustainable agricultural production for an exclusive hotel and restaurant, growing over 450 select specialty produce. How many other chefs have the benefit of collaborating with an in-house horticulturist, specializing in organic produce?
Grand Chef, unrivaled cuisine. At this particular point on the vast Texas plains, it grows from the ground up. It’s elegant to be green!
Karen
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