{"id":405742,"date":"2025-11-26T10:23:22","date_gmt":"2025-11-26T10:23:22","guid":{"rendered":"https:\/\/www.europesays.com\/us\/405742\/"},"modified":"2025-11-26T10:23:22","modified_gmt":"2025-11-26T10:23:22","slug":"after-another-sudden-switch-up-one-of-dallas-top-chefs-takes-over-at-georgie","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/405742\/","title":{"rendered":"After Another Sudden Switch-Up, One of Dallas’ Top Chefs Takes Over at Georgie"},"content":{"rendered":"

Less than two months since Georgie\u2019s new executive chef, Wes Whitsell, took over, and about a month since we tried (and loved<\/a>) the new Southern-inspired menu, the Michelin-recommended Dallas spot is shaking things up again.<\/p>\n

This isn\u2019t the first big change of the year, as RJ Yoakum was dismissed<\/a> from his lead role at the Knox District restaurant in June due to \u201cmultiple violations of company policy,\u201d according to parent company Travis Street Hospitality (Le PasSage, Knox Bistro, Frenchie)<\/p>\n

Now, Whitsell is out<\/a>, and Travis Street Hospitality (TSH) has appointed a familiar face as Georgie\u2019s newest executive chef: It\u2019s culinary director, Bruno Davaillon.<\/p>\n

In 2020, Michelin-starred and former Bullion chef Bruno Davaillon joined the TSH team and oversaw the rebrand of Up on Knox to Knox Bistro two years later. Last fall, Davaillon led the opening of TSH\u2019s new upscale Asian restaurant Le PasSage<\/a>. And this summer, he was busy launching Frenchie<\/a> \u2014 the group\u2019s latest concept, an all-day French cafe, at Preston Center. So it\u2019s really not surprising that Davaillon takes over at Georgie.<\/p>\n

\"Georgie<\/a>Georgie switches things up again with a new executive chef and menu. (Courtesy)<\/p>\n

\u201cGeorgie has long defined fine dining in Dallas, essentially taking the torch from Bullion after it closed just a couple of months after Georgie opened,\u201d TSH founder Stephan Courseau tells PaperCity.<\/p>\n

\u201cStaying true to that identity matters. After working with several talented chefs, we realized the strongest path forward is bringing our Culinary Director, Bruno, back into the kitchen. He has shaped the vision at Knox Bistro for years and has launched Le PasSage\/Rose Caf\u00e9<\/a> and Frenchie\u2019s culinary direction. He has always been present at Georgie and Le Bilboquet in a supportive role, and no one understands TSH and Georgie\u2019s DNA more deeply. With Bruno spending most of his time at Georgie while remaining hands-on across our Travis Street properties, we\u2019re confident this transition will keep each restaurant moving in the right direction.\u201d<\/p>\n

Davaillon is known for his expertise in French fine dining, so we predict that Georgie\u2019s new menu will take that direction. For now, the current menu<\/a> is still in place through the holidays. Diners can expect changes in the new year.<\/p>\n","protected":false},"excerpt":{"rendered":"Less than two months since Georgie\u2019s new executive chef, Wes Whitsell, took over, and about a month since…\n","protected":false},"author":3,"featured_media":405743,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,1596,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-405742","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-dallas","10":"tag-texas","11":"tag-tx","12":"tag-united-states","13":"tag-united-states-of-america","14":"tag-unitedstates","15":"tag-unitedstatesofamerica","16":"tag-us","17":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115615512464651752","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/405742","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=405742"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/405742\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/405743"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=405742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=405742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=405742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}