Georgie is a restaurant rooted in tradition - a nod to times past when concepts like community, honoring the land and celebrating artisans mattered. With a dedication to exceptional hospitality, details that promise to awaken the senses, and a commitment to not only using the best product available, but to ensuring our choices are intentional and environmentally responsible, we inspire to provide a restaurant and dining experience that is unparalleled.


Stephan Courseau

Stephan Courseau has spent more than 30 years working in various leadership roles in the restaurant business. Along with working for notable restaurateurs / chefs including Alain Ducasse, Daniel Boulud, and Jean Georges Vongericthen, one of Stephan’s earliest positions was as General Manager of the original Le Bilboquet in New York. In 2011, Stephan and his wife, Daniele, moved to Dallas with the purpose of opening the second location of Le Bilboquet, a NYC institution that Stephan used to work for. After successfully establishing Le Bilboquet as a Dallas mainstay, Stephan & Daniele applied their cultivated design aesthetic coupled with a hands-on approach to hospitality and opened their second restaurant, Knox Bistro, in 2017.

For their third restaurant, Stephan was looking to bring the type of flawless execution he had witnessed when working for amazing Chefs and have an elevated menu coupled with an ethical meat offering, including a butcher shop.


"The best place to work and the best place to eat"

We are passionate about this statement. We are a proud team that continually learns, teaches and refines. We genuinely care and respect our guests.

Daniel Bowman

Beverage Director

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Edward Goemans

Managing Partner

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RJ Yoakum

Executive Chef

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