About Trevisio Restaurant Houston.
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Trevisio Restaurant and Conference Center in the Texas Medical Center emerged onto Houston's new white tablecloth restaurant scene in October 2002 and was the first of its kind in the Texas Medical Center. Since opening, Trevísio has earned rave reviews from the Houston Chronicle, Inside Houston, Houston Business Journal, Texas Monthly and the Dallas Morning News. In addition, Trevisio was named one of "2002's Best New Restaurants.”
Trevísio’s menu is decidedly Italian with contemporary accents and modern sensibility. Under the direction of Executive Chef Jon Buchanan, one of the city’s most talented chefs, the kitchen creates classic Italian dishes as well as innovative creations, all made with the freshest ingredients and artfully presented.
Upon entering the restaurant, guests are greeted with a breathtaking water wall that echo the 65-foot water walls on the building’s exterior, and discover an interior of warm-toned woods, soft fabrics in gold, champagne and light amber hues, and cobalt blue glass accents.
The crescent moon-shaped floor plan, graduated ceiling and floor-to-ceiling windows accentuate the magnificent panoramic views of the Texas Medical Center, which can be seen from each table day and night.
Our professional staff offers detailed attention and impeccable service making any event a truly memorable experience.
Jon Buchanan | Executive Chef
Jon Buchanan, the executive chef of Trevisio Restaurant in the Texas Medical Center, has distinguished himself in his twenty years in the culinary profession by using simple, basic ingredients with the idea that less is more. Buchanan served in the United States Air Force in the Civil Engineering Division at McGuire Air Force Base, New Jersey. Upon returning to Texas and accepting a position as Kitchen Manager at a local eatery, he realized that the culinary world would be his next calling. He enrolled in the well-regarded Culinary Program at the Art Institute of Houston to receive his credentials and honed his skills in some of the finest restaurants in the city including famed Robert del Grande’s Café Annie and French Master Chef George Masraff of Masraff’s. Buchanan was then tapped for his position as executive chef at the Daily Review Café, the popular Montrose-area restaurant known for upscale American comfort food.
For the last six years, the native Texan has been enjoying his position as head of the busy kitchen at Trevisio, accommodating up to 500 guests. As the executive chef at a large restaurant, his role is multifaceted. It not only requires operational skill and managerial talent, but it is also physically demanding and 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,” remarks Buchanan.
The daily bike commuter has been featured in Health & Fitness Sports magazine as the “Healthy Chef” for his desire to offer flavorful food, yet provide healthier options to his patrons. His menu includes use of high-protein, low-carbohydrate Artisan pastas and heart-healthy extra virgin olive oil for sauces and salad dressings, along with wood-grilled meats and vegetables. Trevísio showcases seasonal Italian entrees, as well as offers a full vegetarian menu.
To craft his healthy cuisine, Buchanan sources produce from local merchants including Wood Duck Farms and frequently orchestrates their weekend Farm-to-Table dinners. The three-time award winner of the Annual International Risotto Festival, Chef Buchanan can be found once a month at the Eastside Urban Harvest Farmer’s Market on Saturday mornings. Come on out to say hello and enjoy a menu or refreshment sample.
The avid cyclist and chef spends his free time with his wife and eight-year old son, Jacob and bike rides along Houston’s bike bayou and city park trails.
Trevisio has earned rave reviews for its food and wine & spirits program since opening in 2002 from publications including the Houston Chronicle, Houston Business Journal, Texas Monthly and Dallas Morning News, among others. The restaurant was named one of the best new restaurants of 2002 by My Tablemagazine, and has earned both The Wine Spectator Awards of Excellence and The Wine Enthusiast Awards of Distinction for the last 5 years.
Executive Chef Jon Buchanan’s Sicilia Salad was recently named one of the Top 100 Dishes in Houston by the Houston Press, and hewon first place at the International Risotto Festival. Sommelier Sean Beck has earned the back-to-back title in the Iron Sommelier Competition.