HOUSTON, TX. – Tilman Fertitta today announced Jean Luc Royere as the Executive Chef at The Post Oak, the luxury mixed-use high rise located in Houston’s Uptown district. In this role, he will oversee all aspects of The Post Oak’s food and beverage offerings, including the property’s multiple restaurants and banquet halls.
“The Post Oak is a premier, one-of-a-kind property that demands management with the highest-level of expertise, said Tilman Fertitta, owner of the Post Oak. “I’m confident that Chef Royere will play a crucial role in The Post Oak’s success.”
Chef Royere has a vast breadth of culinary experience as a classically trained chef, as well as the distinction of being inducted to the renowned society of “Maîtres Cuisiniers de France” (Master Chef of France Association) in 2016. He has 10 years of experience working exclusively at Forbes Five-Star luxury properties across the country.
He most recently served as the Executive Chef of the Mandarin Oriental in Miami where he successfully managed a culinary team of more than 80 sous chefs, spanning numerous kitchens. Chef Royere’s gastronomic repertoire includes experiences at some of the best hotels and resorts in North America such as the Ritz Carlton Naples Beach Resort, The Lowes Hotel in Miami Beach, The Lodge at Sea Island on Saint Simons Island and Le Bouchon du Grove in Coconut Grove.
Royere is fluent in both French and English, and speaks intermediate level Spanish.
