Ehlert’s small menu caught the attention of The Dallas Morning News, earning three stars in a 2012 review. In October 2011, Ehlert moved to Dallas with soon-to-be wife Jennifer and opened cocktail and food destination The Chesterfield with barman Eddie “Lucky” Campbell. Looking for more French innovation, Ehlert left Brasserie to become opening Sous Chef for world-renowned Chef Daniel Boulud’s DBGB Kitchen & Bar where he worked closely with Executive Chef Jim Leiken to develop a French-brasserie-meets-American-tavern menu and after one year, was promoted to Executive Sous Chef. Next, he began as poissonier, or ‘fish cook’, at Brasserie in New York City, working under Executive Chef Luc Dimnet, where he deepened his love for classic French technique and rose to the position of Sous Chef after just one year.

Michael was quickly accepted as a student of the CIA’s first-ever Advanced Career Experience program, and in 2007 graduated at the top of his class. In 2019, Chef Bruno was recognized again by the James Beard Foundation as a semifinalist for Best Chef: Southwest.Īfter jumping into the restaurant industry in college, Chef Michael Ehlert decided to hone his skills at The Culinary Institute of America in Hyde Park, NY. At the helm of Bullion, the restaurant has seen prestigious recognition such as Restaurant of the Year by D Magazine in 2018. In 2009, Chef Bruno took the culinary reins of the renowned Rosewood Mansion on Turtle Creek, where he received a James Beard Nomination for Best Chef Southwest in 2012. In 2004, he was hand-picked by French culinary icon Alain Ducasse to run his Las Vegas restaurant, Mix. Regis Hotel in Los Angeles followed by two years at BeauCoup Restaurant in San Francisco. In 2000, Chef Bruno left France for a Chef de Cuisine post at the St. Chef Bruno began his formal education at Lycée des Métiers Les Charmilles, graduating with a degree in the Culinary Arts in 1984. At 16, he left home to work in his first Michelin-starred kitchen, continuing his education at the famed Restaurant Lasserre in Paris. Following an exceptional six-year tenure at the Rosewood Mansion on Turtle Creek, and opening Bullion, in downtown Dallas, Chef Bruno has joined Stephan Courseau as a Chef Partner at Knox Bistro, earning Best of Big D, Best French Restaurant in August 2021, and will assume the culinary direction for all new concepts of Travis Street Hospitality Group.īruno was born and raised in the Loire Valley of France, where his extended family traditionally butchered a pig every winter and prepared their own sausages, bacon and rillons. Chef Bruno wanted to build a community of gourmands to hold him to a higher standard and motivate his culinary creativity and exploration, which is what he found in Texas. As a Las Vegas chef, Chef Bruno discovered he served diners only once as no one becomes a “regular” on vacation. A few months after, Chef Bruno took his star to Dallas, Texas. In 2009, Chef Bruno Davaillon was awarded a Michelin Star as the Executive Chef of Alain Ducasse’s Mix restaurant in Las Vegas. This led him to Curtis Stone and his partner & brother Luke, who had already successfully used these components at Gwen Restaurant & Butcher Shop.

After successfully establishing Le Bilboquet as a Dallas mainstay, Stephan & Daniele applied their cultivated design aesthetic coupled with a hands-on approach to hospitality and opened their second restaurant, Up On Knox, in 2017.įor their third restaurant, Stephan was looking to bring the type of flawless execution he had witnessed when working for amazing Chefs and have an elevated menu coupled with an ethical meat offering, including a butcher shop. In 2011, Stephan and his wife, Daniele, moved to Dallas with the purpose of opening the second location of Le Bilboquet, a NYC institution that Stephan used to work for. Along with working for notable restaurateurs / chefs including Alain Ducasse, Daniel Boulud, and Jean Georges Vongericthen, one of Stephan’s earliest positions was as General Manager of the original Le Bilboquet in New York. Stephan has spent more than 30 years working in various leadership roles in the restaurant business.

Michelin stars dallas