Set across 10 acres in Houston’s prestigious Uptown district, The Post Oak Hotel at Uptown Houston is Texas’s only Forbes Double Five-Star rated hotel and a world-class destination for travelers who expect excellence. Moreover, with its towering 38-story presence, state-of-the-art spa, award-winning wine cellar, luxury car showroom, and seven high-end dining venues, The Post Oak has cemented its status as Houston’s premier address for style, service, and sophistication.
It’s also a culinary hotspot for luxury dining in Houston. In fact, boasting AAA Five-Diamond and Forbes Five-Star accolades, plus a MICHELIN Key, the hotel has become a stage for unforgettable fine dining experiences. At the heart of it all is Executive Chef Jean-Luc Royere, the creative force behind one of the property’s signature restaurants. Accordingly, we spoke with him about his approach to exceptional cuisine, his inspirations, and what’s next on the menu.
Tell us about your background and how you made your way into a professional kitchen.
Born in 1975 in Bordeaux, France, I didn’t grow up surrounded by gourmet food. Even so, my earliest food memory is my grandmother’s vermicelli soup—served twice a day, year-round.
Initially, I studied economics and politics until the age of 20, when I made an unexpected career shift to pastry. After two years of schooling and apprenticeship, I earned my diploma in 1998.
Soon after, not content with just pastry, I joined a Michelin-starred restaurant in Bordeaux where I had trained. The kitchen’s precision and discipline shaped my career. Then, in early 2000, I moved to Coconut Grove, Florida, to work at a small French restaurant.
By 2002, I was cooking at the Loews Hotel in South Beach, discovering the unique pace of hotel kitchens. Since then, I’ve been in the hotel industry.
In 2007, I joined Sea Island, Georgia—the only quadruple Five-Star resort at the time—before moving on to The Ritz-Carlton Naples, Mandarin Oriental Miami, and now The Post Oak Hotel in Houston.
What inspired you to take on the role of Executive Chef at The Post Oak Hotel, and what makes it unique compared to your previous positions?
In May 2017, I received a call about a new luxury hotel opening in Houston. After meeting the Owner and hearing their vision, I was hired within a month and began building my team. Crucially, running an operation of this scale isn’t a solo effort—it takes a strong group of leaders. Eight years later, most of those original chefs are still with me. Furthermore, many have been colleagues for over 12 years. My success is directly tied to the dedication and talent of the people I work with every day.
You were one of the first five employees at The Post Oak. How did you help shape its food and beverage identity from the ground up?
When I started in July 2017, I had only a desk, a computer, and my imagination. From there, I focused on building the Culinary Program’s foundation—hiring chefs, creating menus, developing hundreds of recipes, and setting clear standards.
Being a chef means giving generously of your time and effort. Consequently, I cooked, coached, supported, and sometimes pushed my team to aim higher. Over time, we aligned on a shared vision, which made it easier to deliver excellence together.
With restaurants like Bloom & Bee running nearly 17 hours a day, how do you maintain high standards across the board?
I spent months working the line at Bloom & Bee, sometimes logging over 20-hour days. As a result, my philosophy is “inspect what you expect.” I established standards, refined dishes, and streamlined service, especially since the restaurant runs four menus from one kitchen line. Additionally, I encourage my chefs to bring their own style and creativity to the table.
What are the key elements that define the dining experience at The Post Oak Hotel?
Our Owner’s motto is simple: “Give the guests what they want.” Therefore, we strive to understand our guests’ expectations and exceed them—not just with exceptional food, but also with attentive service, meticulous detail, and memorable experiences that welcome everyone. Ultimately, this philosophy is what makes fine dining in Texas at The Post Oak distinctive.
How do you balance French culinary tradition with the tastes and expectations of a Houston clientele?
As a member of Les Maîtres Cuisiniers de France and L’Académie Culinaire de France, I honor the values of French cuisine. At the same time, I appreciate other culinary traditions—Peruvian, Japanese, and Mediterranean. In Houston, there’s a greater appetite for French food than I found in Florida; accordingly, our menus reflect an eclectic mix, always prepared with respect for the ingredients and the cultures they represent.
What’s your approach to building loyalty and longevity in a kitchen?
You’re only as good as your last dish. For that reason, I tailor my management style to each chef, building relationships and fostering creativity. For seasonal menus or special dinners, I let my chefs take the lead and present their ideas. In turn, I push them to surprise and inspire me—there’s always room to improve.
What’s a signature dish that best captures the spirit of The Post Oak’s cuisine, and what inspired it?
It’s hard to choose just one. Even so, our crab cake has been a menu mainstay for eight years, and our Turkey Club stands out because we brine and smoke the turkey breast in-house and make our own mayonnaise. In essence, simple dishes become memorable when we elevate ingredients and execute consistently.
You recently received the Ordre du Mérite Agricole. How has this influenced your vision for the future at The Post Oak?
It was an unforgettable career moment. Notably, having our Owner and a former French President recognize our team’s work was humbling. Over 25 years, I’ve chosen roles for the knowledge they offered, not the paycheck. Consequently, that approach has shaped my culinary identity and allows me to mentor the next generation. With strong support from our Owner and leadership, I want my team to surpass me.
Any fun projects, activations, or menus due out soon?
As of June, our holiday menus are complete—six months in advance—and we’re rewriting our banquet menu, a three-month project. Meanwhile, this year, The Post Oak Hotel will host the Annual Congress of the French Master Chefs in the Americas, welcoming 100 chefs and their partners for three days of events. Naturally, being a French Master Chef, there’s only a tiny bit of pressure.
