Artisans Restaurant. French Traditional Cuisine.
At Artisans Restaurant, What Matters is that the Ingredients Are the Best of the Best.
Talk of the Town Winner 2013 – “Excellence in Customer Satisfaction”
The owners of Artisans Restaurant have created a place unlike any other. The vast working Open kitchen is in the middle of the restaurant, with views from every seat in the building.
French eclectic, steaks, seafood, Fine Cuisine, Artistic Talent, and Breathtaking Decor, if you enjoy these luxuries, make Artisans your next dining destination.
Lunch: Monday to Friday 11:00 am to 2:00 pm
Dinner: Monday to Wednesday 5:00 pm to to 10:00 pm
Thursday to Saturday 5:00 pm to 11:00 pm
Sunday: closed
Born in North Africa “Sidi-Bel-Abbes” and raised in France by Polish grandparents, Chef Jacques Fox demonstrated an early aptitude for cooking even before graduating from high school.
Born in North Africa “Sidi-Bel-Abbes” and raised in France by Polish grandparents, Chef Jacques Fox demonstrated an early aptitude for cooking even before graduating from high school. To help expand his culinary knowledge Chef Jacques attended at the College D’Enseignement Techniques in Tulle, France after high school.
After completing his training in 1975 Chef Jacques moved to Paris where he took his first chef position at Maison Prunier, a world-renowned seafood restaurant.
In 1983, Chef Jacques left Paris to work for Club Mediterrainnee (Club Med) where he had the opportunity to further expand his skills and understanding of global cuisine at luxury resorts around the world.
After leaving Club Med Chef Jacques moved to the United States and worked at several properties. including the four-star Hotel Bentley in Louisiana; the Wentletrap Restaurant in the five-star Tremont House Hotel in Galveston and the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. During his time as executive chef at the University of Houston, Chef Jacques was oversaw the food and beverage program for the school as well as the 86-room University of Houston Hilton Hotel and Conference Center, which has 30,000 square feet of event space, two full-service restaurants and a wine cellar.
Chef Jacques also served as Executive Chef for the Briar Club, a city club in the posh River Oaks neighborhood in Houston, Texas and as Executive Chef at the world-class Miramont Country Club.
He is also a member of La Confrérie de la Chaîne des Rôtisseurs where he held the title of Conseiller Culinaire des Etats-Unis. This title afforded Chef Jacques the opportunity to visit numerous culinary schools including those in Vienna, Austria; Istanbul, Turkey; Paris, France; Cape Town, South Africa; Bermuda, Calgary, Canada; and Singapore. He currently holds the designation of Conseiller Culinaire Honoraire des Etats-Unis Conseil D’Honneur and has served as the National Board Member In-Charge of the Young Chef Competition for seven years. He also coordinates a cooking series with Houston-based radio stations FM 99.1, FM 96.5 as well as Team Tough Conrad N. Hilton continuing education classes.
