Acclaimed French chef Bruno Davaillon now leads the kitchen at Georgie, guiding the restaurant into its next chapter. Building on the restaurant’s established foundation of excellence, Chef Davaillon brings his signature approach to refined, seasonal French cuisine—thoughtful, precise, and deeply rooted in classical technique.
Known to Dallas diners for his celebrated work at Bullion, Chef Davaillon introduced a newly developed menu in March 2026 that reflects both tradition and creativity, elevating Georgie’s culinary program while honoring the standards that have defined it.
Joining him is Executive Pastry Chef Dyan Ng, who previously worked alongside Davaillon with legendary chef Alain Ducasse. Together, they bring a shared commitment to craftsmanship, elegance, and culinary excellence to the Georgie experience.
Team
"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.
Bruno Davaillon
Managing Partner & Culinary Director
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You can take the boy out of France, but you can’t take France out of the boy. Born in the Loire Valley and raised in farm-to-table traditions ingrained in his soul, the classically trained chef has carved out a stellar career that has taken him from august restaurants in Paris, London and Los Angeles to presiding over a Michelin-star restaurant, Alain Ducasse’s Mix in Las Vegas. In 2009, Texas came calling: Davaillon assumed the culinary reins at the renowned Rosewood Mansion on Turtle Creek where during his six-year tenure he earned his first James Beard Award nomination for Best Chef: Southwest in 2012. His work as executive chef of Bullion restaurant brought him more recognition: named Restaurant of the Year by D Magazine in 2018 and a James Beard semifinalist nod (again, for Best Chef: Southwest) in 2019. Today, as executive chef of Knox Bistro and culinary director for Travis Street Hospitality where is mastery of French technique has distinguished the restaurant group and dramatically enhanced Dallas’ culinary profile. Under his direction, Travis Street’s Knox Bistro and Georgie both earned Recommended dining status in Michelin Guide’s first Texas survey in 2024. While undeniably one of the country’s top chefs, Davaillon’s culinary philosophy remains rooted in his boyhood in France where working with farm animals and garden produce wasn’t just tradition, it was daily existence. As a chef, mentor and role model, Davaillon exemplifies leadership and a commitment to culinary excellence that have made Travis Street Hospitality restaurants essential, unforgettable dining experiences.
Dyan Ng
Executive Pastry Chef
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The day before she was to begin culinary studies at Le Cordon Bleu, Dyan Ng accepted a job in the pastry department as a top chef at a popular Los Angeles restaurant. She never looked back. That first job with chef Eric Klein at Maple Drive in Beverly Hills catapulted her 20-year career in Michelin-star restaurants working with superstar chefs in the highest culinary realms. Born in the Philippines of Chinese and Filipino descent, the California-raised Ng blossomed in the kitchen culture where her creativity advanced her through a series of prestigious posts. That work includes Alain Ducasse’s Mix in Las Vegas, Restaurant Guy Savoy in Las Vegas, and Francois Payard’s Payard Patisserie & Bistro in Las Vegas. Her affiliation with Caesars Entertainment also led to overseeing bread and pastry programs at Caesars Palace, and later to work with Michael Mina Group in Baltimore. She returned to California to open Auburn in Los Angeles, which after a year of service was closed during the pandemic. Her association with chef Bruno Davaillon at Michelin-star Mix in Las Vegas led to a move to Dallas to join the Travis Street Hospitality team. Overseeing pastry programs at Travis Street Hospitality, Ng has already earned raves for creations such as brioche donuts with tea-infused sabayon; mango pudding topped with almond tofu and Thai chili; a layering of coconut tapioca, pandan-infused purple potato and coconut gelee; and her signature porcini mushroom caramel with yogurt ice cream and almond sable cookie. Her initial love of the savory side of culinary, as well as a palate influenced by Asian cultures, play out in Ng’s extraordinary, vivid, multi-faceted dessert creations.
Daniel Bowman
Wine Director
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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.
Edward Goemans
Managing Partner & Director of Operations
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Before becoming a driving force behind some of Dallas’ most dynamic restaurants, Edward Goemans built a career in Hollywood shaping stories for the big screen. After studying film at NYU, he worked for producer Scott Rudin before joining Paramount Pictures, where he rose to Vice President of Production under legendary CEO Sherry Lansing. Over more than a decade in the industry, he helped bring films like School of Rock, Four Brothers, and Nacho Libre to life.
Despite the excitement of Hollywood, Edward was increasingly drawn to the restaurant world—captivated by its creativity, energy, and the way a meal can bring people together. In 2009, he made the move to Dallas in search of a new chapter that would allow for both family life and entrepreneurial freedom. Rather than jumping straight into ownership, he chose to learn the business from the inside out, starting as a server at the pioneering farm-to-table restaurant Bolsa. Three years later, he met Stephan Courseau, who persuaded him to help open Le Bilboquet.
That collaboration turned into a partnership, and today Edward plays a pivotal role at Travis Street Hospitality, overseeing the day-to-day operations of its celebrated portfolio of restaurants. His guiding philosophy bridges both of his careers: whether in film or hospitality, success comes down to caring for your people—talent on set or guests at the table—and making sure they leave feeling embraced, cared for, and having experienced something memorable.
Despite the excitement of Hollywood, Edward was increasingly drawn to the restaurant world—captivated by its creativity, energy, and the way a meal can bring people together. In 2009, he made the move to Dallas in search of a new chapter that would allow for both family life and entrepreneurial freedom. Rather than jumping straight into ownership, he chose to learn the business from the inside out, starting as a server at the pioneering farm-to-table restaurant Bolsa. Three years later, he met Stephan Courseau, who persuaded him to help open Le Bilboquet.
That collaboration turned into a partnership, and today Edward plays a pivotal role at Travis Street Hospitality, overseeing the day-to-day operations of its celebrated portfolio of restaurants. His guiding philosophy bridges both of his careers: whether in film or hospitality, success comes down to caring for your people—talent on set or guests at the table—and making sure they leave feeling embraced, cared for, and having experienced something memorable.
Stephan Courseau
Founder
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In more than three decades as a restaurateur, the French-born Stephan Courseau has held almost every job in the hospitality industry. Arriving in New York from France in 1987 – and without knowing English – Courseau set in motion what can only be described as a true American success story. From his first job as a dishwasher, he rose through the ranks within the highly competitive New York restaurant world, leveraging his considerable charms and hospitality instincts to land key front of house responsibilities. His work with legendary chef/restaurateurs including Alain Ducasse, Daniel Boulud and Jean-Georges Vongerichten enhanced a resume that led to a pivotal role as general manager of Manhattan’s original Le Bilboquet, the French bistro renowned as much for its glamorous A-list clientele as for its signature menu dishes. After moving to Dallas in 2010 and licensing the Le Bilboquet name, Courseau and his partner and wife Daniele Garcia opened a Dallas outpost of the chic bistro in 2013. Recognizing the city’s appetite for technique-driven French cuisine (coupled with a pitch- perfect understanding of how Dallas dines and socializes), the partners established what quickly became a formidable restaurant group. Taking its name from the address of its first concept, Travis Street Hospitality has grown to include Knox Bistro (opened in 2017) and Georgie (opened in 2019) – both recognized as Recommended dining in Michelin Guide’s first Texas survey in 2024. Along with The Georgie Butcher Shop, sister restaurants Le PasSage and Rose Café at Le PasSage, and Frenchie, Travis Street has grown to become a Dallas hospitality giant as well as a portfolio of distinguished businesses that have become synonymous with the city’s iconic Knox-Henderson neighborhood.