More shakeups at Tesars — adieu to the exec chef replacement duo
When chef John Tesar left his eponymous eatery, Tesar's Modern Steak & Seafood, in March, less than a year after it opened, many wondered how Tesar's would change — or if it could even survive without him.
But by all accounts very little was lost in the transition except the apostrophe in Tesars. This was thanks to an unorthodox kitchen arrangement — the promotion of two of Tesar's sous chefs, Jeramie Robison and Austin Simmons, to the title of co-executive chef.
Robison and Simmons had been at the restaurant since the opening, and had worked separately under big name chefs including Wolfgang Puck, Dean Fearing, and David Burke. With Robison focused of fish and Simmons given reign over the other proteins, it seemed to work.
Until yesterday, when the duo announced they were leaving the restaurant, less than three months into their co-executive chef tenure.
For now, neither the chefs nor the management at Tesars are talking about details, but with the exit of so much talent in 2010, one has to wonder if there's something rotten in
Denmark The Woodlands.