About Travis Street Hospitality
The Dallas-based hospitality group has been a driving force behind the city’s new era of French dining, renowned for infusing French-inspired cuisine with a fresh global perspective. Founded by Stephan Courseau and Daniele Garcia, the group has been shaping the culinary scene since 2013, beginning with the debut of Le Bilboquet. This was followed by the opening of Knox Bistro, the 2019 launch of Georgie and The Georgie Butcher Shop, the 2024 launch of Rose Café at Le PasSage and Le PasSage, and the recent unveiling of Frenchie.
Stephan Courseau
Founder
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.
Daniele Garcia
Co-Founder & Artistic Director
In shaping the visual design of Travis Street Hospitality restaurants, Garcia is responsible for the distinctive ambiance and creative messaging of a brand portfolio that has become indelibly linked with the best of Dallas fine dining. With her husband, co-founder Stephan Courseau, Garcia has worked to create and establish important facets of the guest experience, from logos and menus to the overall interior design – the look and feel of each concept that are essential to brand identity and customer loyalty. Beginning with Knox Bistro (opened in 2017), Garcia took on a larger role in defining the design standards of the hospitality group’s projects that would include Georgie, The Georgie Butcher Shop, Le PasSage and Rose Café at Le PasSage. Garcia’s vision reflects her artistic background and training as a visual storyteller. She comes to the restaurant business with a strong academic foundation: a Bachelor of Arts degree from Fordham University where she majored in art history and painting. Her eye for detail is evident in everything from staff uniforms and floral arrangements to the colors, textiles, lighting and furnishings that make the restaurants special. Though each is unique, they share a common thread: Garcia’s and Courseau’s love of travel and appreciation for beauty. The aesthetic that governs Travis Street concepts is Garcia’s distinctive signature – written the highest standards of sophisticated design fused with the art of hospitality.
Edward Goemans
Managing Partner & Director of Operations
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.
Bruno Davaillon
Managing Partner & Culinary Director
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, Rose Café at Le PasSage, and Frenchie) essential, unforgettable dining experiences.
Daniel Bowman
Wine Director
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.
Mario Martinez
Beverage Director
As bar programs increasingly play a more prominent role in restaurant dining, Mario is at the forefront of the evolving craft cocktail and creative beverage movement. He comes to his role as executive mixologist uniquely qualified for enhancing the guest experience throughout Travis Street Hospitality’s concepts. His bartending career began in 2009 in Dallas at Gloria’s Latin Cuisine where he worked for seven years. He filled out his resume with stints at Mexican Sugar, Knox Bistro and Hide Bar. In 2019 he returned to Travis Street Hospitality as executive mixologist, armed with a deep understanding of service and an appreciation for the spirits, flavors and techniques employed in the world’s most celebrated bar programs. While overseeing all Travis Street bartenders, Martinez has stamped the hospitality group’s concepts with innovation, creativity and a high level of execution and consistency. The joys of an expert cocktail are evident throughout the Travis Street Hospitality brands – a distinction in which Martinez revels in his everyday approach to the art of his craft.
Dyan Ng
Executive Pastry Chef
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.