If there’s something grand, sweeping and even cinematic about Edward Goemans’ day-to-day oversight of some of Dallas’ beloved, buzziest restaurants it’s for good reason. The onetime auteur traded a lucrative career in Hollywood for a starring role in the hospitality industry. After studying film at New York University, Goemans spent more than a dozen years working for some of the biggest names in the motion picture business, first at assistant to producer Scott Rudin, then as an executive at Paramount Pictures working under CEO Sherry Lansing. Throughout a career the resulted in 30 productions (as vice president of production at Paramount he shepherded hits such as “School of Rock,” “Four Brothers” and “Nacho Libre”), Goemans developed a fascination with the restaurant business. When he decided to make a life change – wanting a better work/life balance and starting a family – he moved to Dallas in 2009 where he nurtured a dream of having his own restaurant. In order to learn the restaurant business from the ground up, Goemans became a server at the legendary farm-to-table restaurant Bolsa. During his three years there he met Courseau who persuaded him to help open his first restaurant, Le Bilboquet. Instead of opening his own restaurant Goemans became a partner and integral part of Travis Street Hospitality. A dozen years later he remains in the pivotal role of overseeing day-to-day operations of all the company’s restaurants. “The unifying element between making movies and working in hospitality is the singular focus on always taking care of your ‘talent’ and your ‘guests,’” Goemans said. “It’s critically important that your number one asset in your business – in the case of restaurants, your guests – feel embraced, taken care of, and emotionally invested in the experience.”

Before joining the Georgie team, Brown spent five remarkable years at Press Restaurant in St. Helena in Napa Valley as sous chef for his mentor, Press chef/partner Philip Tessier. Tessier’s own distinguished career (Le Bernadin, Per Se, The French Laundry) helped shape Brown’s uncompromising standards for exceptional cuisine and wine. At Press Brown was instrumental in helping earn and maintain the restaurant’s prestigious Michelin star rating (coupled with Grand Award status, Wine Spectator’s highest achievement for uncompromising devotion to quality wine programs). Brown’s culinary and academic qualifications are exemplary: a culinary arts degree from the Culinary Institute of America as well as a bachelor’s degree in business management with a minor in advanced wine and hospitality, also from CIA. As a key figure in the Georgie kitchen (recently recognized as a Recommended restaurant in Texas’ first Michelin Guide survey), Brown’s time in Napa remains evident in his passion for local ingredients and farm-to-table practices. A native of Michigan, Brown was raised in a large family with a deep appreciation for food and genuine hospitality – honest fundamentals that continue to guide his work at one of Dallas’ most exciting restaurants.

It was a single glass of Domaine de Montevac Vacqueyras – a noble, elegant red from an array of terroirs, sipped at the storied Le Pe Catelan in Paris – that did it for Daniel Bowman. From that, a career that encompassed nearly every role in hospitality (from washing dishes and bussing to front-of-the-house operations) magically distilled into a single focus on wine. Having found his passion in wine and beverage, Bowman concentrated his efforts on amassing knowledge and credentials in the often byzantine and competitive world of wine education. He passed his first exam in the Court of Master Sommeliers at a young age and has continued with the Certified Sommelier exam as well as the rigorous Advanced Knowledge Assessment. Next step: the Advanced Theory exam. A board member with the Dallas Sommelier Society, Bowman has traveled extensively (Japan, Europe, Mexico) to sharpen his food and wine knowledge. After joining Travis Street Hospitality in 2021, Georgie earned Wine Spectator’s Best of Award of Excellence. In 2024, Knox Bistro and Le Bilboquet both achieved Wine Spectator’s Award of Excellence. Bowman’s work throughout the broad range of Travis Street concepts is marked by a continued commitment to delighting and surprising guests with the worldly pleasures beverage bring to the fine dining experience.