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Jon Buchanan, the newly appointed executive chef of Trevisio Restaurant in the Texas Medical Center, has distinguished himself in his fifteen-plus years in the culinary profession as one of the most exciting up-and-coming chefs in Houston. A native Texan, Buchanan received his culinary credentials from the well-regarded Art Institute of Houston Culinary Program, and honed his skills in some of the finest restaurants in the city.
To get the best possible experiences in his chosen profession, Buchanan worked under Robert del Grande at Café Annie and French master chef George Masraff of Masraff’s on Post Oak. A few short years later, Buchanan was tapped for his position as executive chef at the Daily Review Café, the popular Montrose-area restaurant known for upscale American comfort food.
After serving in the Air Force, Buchanan moved to Houston as part of his next career move. He quickly realized that the culinary world would be his calling. “Right away, I liked the atmosphere in the kitchen. I picked up the skills quickly and, before I realized it, I was hooked. I jumped in with both feet and decided to hone my skills at Houston’s best restaurants.”
The now-tenured chef is enjoying his position as head of the busy kitchen at Trevisio, accommodating up to 500 guests. “This is a very difficult profession because it is physically demanding and at the same time artistically challenging. “Having the ability to create new dishes, run my own kitchen and pull together a staff that I’m proud of is definitely rewarding.” he states.
The now-seasoned executive chef enjoys spending his free time with his five-year-old son, Jacob.
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