About Trevisio Restaurant Houston.
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Trevisio Restaurant and Conference Center opened in October 2002, and was the first white tablecloth restaurant in the Texas Medical Center. Shortly after opening, it was named one of “2002’s Best New Restaurants.” Since then, Trevisio has earned rave reviews from the Houston Chronicle, Houston Business Journal, Texas Monthly, Houston Modern Luxury and the Dallas Morning News.
Trevisio’s menu is decidedly Italian with contemporary accents and modern sensibilities. John Watt and Tracy Vaught, Trevisio’s Directors of Operations, are award winning Houston restaurateurs with more than 60 years’ of combined experience, who between them own Backstreet Cafe, Prego, Hugo’s and Caracol. Under the direction of Executive Chef Jon Buchanan, the kitchen creates classic Italian dishes as well as innovative creations, all made with the freshest ingredients and artfully presented.
The space is elegant and magical. Upon entering, guests view a breathtaking water wall that echoes the 65-foot water walls on the building’s exterior, and then 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. The view at night is particularly lovely.
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.
Our servers, bussers, cooks and dishwashers, some of whom have been with Trevisio since it opened, are all dedicated professionals who are committed to ensuring your Trevisio experience is outstanding.
Raul Villegas, Assistant General Manager
Raul, who has 15 years experience in the restaurant industry, has worked at Trevisio since 2002, when he started here as a server. He clearly understands that our clients are absolutely important and is willing to go the extra mile to make your experience wonderful & unique.
Pablo Casares, Executive Sous Chef
A Houston native, Pablo honed his skills by attending The Art Institute's Culinary School and working in several fine restaurants throughout the city. He has a strong knowledge of world cuisine, and an equally strong understanding of hospitality and customer service. He strives to make every event perfect and memorable at Trevisio.
Elizabeth Aquila, Pastry Chef
Elizabeth received her degree in Baking and Pastry from The Culinary Institute Alian and Marie LeNotre. Having studied at this French school and worked abroad in both France and Italy, she brings these European techniques to your dining experience.
Tonisha Alexander, Director of Catering
Tonisha has been in the hospitality industry for over 10 years, and has experience in practically every part of the industry. She is a graduate of University of Houston Conrad N. Hilton College with a Bachelor's Degree in Hotel & Restaurant Management. As Director of Catering, Tonisha is responsible for overall operations of the catering department. She understands how important every event can be regardless of size. Tonisha looks forward to working with you to make your event a success!
Jeffrey Jaime, Assistant Manager
Jeffrey has been with the company since 2008, and also started as a server. He has years of experience in this industry. He is skilled at wine pairings and concocting special cocktails for your event. He's also the clown of our group; be ready to share a laugh or two once you meet Jeffrey.
Crystal Fisher, Catering Manager
Crystal is a recent graduate of Louisiana State University where she earned a BA in Mass Communication. Although new to Houston and new to the Trevisio catering office, Crystal is not new to the industry. She is excited and ready to aid you with any questions, ensuring that you have the most enjoyable event experience!
Alice Pickut, General Manager
Alice has been in the hospitality business for a thousand years, because she loves it! Excellent customer service and wonderful food are what it's all about, and she does everything in her power to make that happen for you.
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.