At only 31, R.J. Yoakum brings a wealth of worldly experience to his role overseeing Georgie,
the fine dining darling that recently earned Michelin status with its first Recommended
designation for high quality dining and a mastery of technique. Having worked at top
restaurants in San Francisco, New York, Chicago and London, Yoakum came to Georgie after 3 1⁄2
years with Thomas Keller’s Michelin 3-star French Laundry. A native of Southern California,
Yoakam’s culinary career has been marked by a great respect for farmers and agricultural
traditions. At The French Laundry he was guided by the restaurant’s dedication to impeccably
sourced produce and the belief that the farmer bounty should dictate what’s on the menu. At
Georgie he has leaned into that commitment by building strong relationships with local farmers
and food artisans, showcasing their work and the wealth and breadth of Texas gastronomy.
Dallas diners have already taken notice, anointing Georgie as one of the city’s buzziest fine
dining experiences within Travis Street Hospitality’s portfolio of impeccable restaurants.
Yoakam has made his mark at Georgie by showcasing the menu’s sense of place grounded in
flawless hospitality. He approaches his craft much like an athlete (while he wanted to play
basketball in college, cooking was his passion). His culinary philosophy and kitchen leadership is
shaped in the same manner as professional sports: a dedication to constant practice, emphasis
on teamwork, conscious collaboration, and a pursuit of excellence.
