Chef and Culinary Director, Travis Street Hospitality
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.