{"id":398413,"date":"2025-11-23T04:53:21","date_gmt":"2025-11-23T04:53:21","guid":{"rendered":"https:\/\/www.europesays.com\/us\/398413\/"},"modified":"2025-11-23T04:53:21","modified_gmt":"2025-11-23T04:53:21","slug":"dallas-michelin-recommended-georgie-loses-another-chef","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/398413\/","title":{"rendered":"Dallas Michelin-recommended Georgie Loses Another Chef"},"content":{"rendered":"<p>\t\t\t\t<img width=\"800\" height=\"647\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/ashley_randall_wes_whitsell_georgie.webp.jpeg\" class=\"article-thumbnail-image wp-post-image\" alt=\"\" decoding=\"async\" fetchpriority=\"high\"  \/><br \/>\n\t\t\t\t\t\tWes Whitsell is out at Georgie. \t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<p>Ashley Randall<\/p>\n<p><a target=\"_blank\" rel=\"noopener noreferrer nofollow\" href=\"https:\/\/www.dallasobserver.com\/food-drink\/georgie-reimanged-brings-french-laundry-bravado-to-dallas-18064355\/\">Georgie<\/a> has had a long year. The Michelin-recognized restaurant in the Knox-Henderson neighborhood is part of Travis Street Hospitality, which also includes Knox Bistro, Frenchie, Rose Cafe, Le Passage and Le Bilboquet. <\/p>\n<p>In June, the group announced that chef\u00a0<a target=\"_blank\" rel=\"noopener noreferrer nofollow\" href=\"https:\/\/www.dallasobserver.com\/food-drink\/dallas-chef-rj-yoakum-is-out-at-upscale-restaurant-georgie-22509721\/\">RJ Yoakum was out<\/a>\u00a0after serving as executive chef for two years. At the time, Georgie co-owner Stephan Courseau told\u00a0The Dallas Morning News that Yoakum\u2019s departure was his decision, and that Yoakum had violated company policies. <\/p>\n<p>On Friday,\u00a0The Dallas Morning News\u00a0reported that\u00a0chef Wes Whitsell, who replaced Yoakum, is now out after just two months. <\/p>\n<p>Yoakum was expected to usher in a new era for the restaurant \u2014 and by all accounts outside of the kitchen \u2014 was doing that. Yoakum was nominated for a James Beard Award for Emerging Chef, and the restaurant was recommended in the 2024 and 2025 Michelin Guide.<\/p>\n<p>\t\t\t\t\t\t\t<strong>When news happens, Dallas Observer is there \u2014 <\/strong><br \/><strong>Your support strengthens our coverage.<\/strong>\t\t\t\t\t\t<\/p>\n<p class=\"fundraising-thermometer-body\">\n\t\t\t\t\t\t\tWe\u2019re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If the\u00a0Dallas Observer\u00a0matters to you, please take action and contribute today, so when news happens, our reporters can be there.\t\t\t\t\t\t<\/p>\n<p>Wes Whitsell was tapped to replace Yoakum as the executive chef at Georgie in September, just a little over two months ago. Whitsell\u2019s culinary direction marked a pivotal shift for the restaurant. Whereas Yoakum pushed a creative and refined French menu, Whitsell\u2019s was to lean into his \u201cTexas roots shaped by West Coast swagger and international flair.\u201d <\/p>\n<p>Whitsell had previously worked for Travis Street with a stint at Up On Knox (now Knox Bistro) in 2017. He most recently worked at <a target=\"_blank\" rel=\"noopener noreferrer nofollow\" href=\"https:\/\/guide.michelin.com\/us\/en\/california\/us-los-angeles\/restaurant\/hatchet-hall\">Hatchet Hall<\/a> in Los Angeles, where he earned the restaurant a Michelin star in 2022. The guide described the fare as \u201ca broad range of classics from across the South.\u201d <\/p>\n<p>At Georgie, that meant Agnolotti in a hazelnut brown butter sauce and harissa roasted carrots were replaced with Grandma\u2019s dinner rolls and shrimp and grits. <\/p>\n<p>Perhaps it was too drastic a pivot for Dallas diners. If we get more information, we\u2019ll update. <\/p>\n","protected":false},"excerpt":{"rendered":"Wes Whitsell is out at Georgie. Ashley Randall Georgie has had a long year. The Michelin-recognized restaurant in&hellip;\n","protected":false},"author":3,"featured_media":398414,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,27144,1596,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-398413","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-chefs","10":"tag-dallas","11":"tag-texas","12":"tag-tx","13":"tag-united-states","14":"tag-united-states-of-america","15":"tag-unitedstates","16":"tag-unitedstatesofamerica","17":"tag-us","18":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115597227108760635","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/398413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=398413"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/398413\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/398414"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=398413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=398413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=398413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}