Bruno Davaillon

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 (including its newest stars Le PasSage and Rose Café at Le PasSage) essential, unforgettable dining experiences.