Your Neighborhood French Bistro
Located mere steps from the Katy Trail on Knox-Henderson, Knox Bistro features fresh pastries and a seasonal menu. Offering brunch, lunch and dinner, this destination will become your neighborhood favorite.
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For 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. This led him to open up Georgie and the Georgie Butcher Shop.
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Bruno 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. At 16, he left home to work in his first Michelin-starred kitchen, continuing his education at the famed Restaurant Lasserre in Paris. Chef Bruno began his formal education at Lycée des Métiers Les Charmilles, graduating with a degree in the Culinary Arts in 1984.
In 2000, Chef Bruno left France for a Chef de Cuisine post at the St. Regis Hotel in Los Angeles followed by two years at BeauCoup Restaurant in San Francisco. In 2004, he was hand-picked by French culinary icon Alain Ducasse to run his Las Vegas restaurant, Mix.
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. At the helm of Bullion, the restaurant has seen prestigious recognition such as Restaurant of the Year by D Magazine in 2018. In 2019, Chef Bruno was recognized again by the James Beard Foundation as a semifinalist for Best Chef: Southwest.
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Daniele Garcia
Co Founder & Artistic Director
Daniele’s formal education laid the foundation for her creative expertise. She earned her Bachelor of Arts degree from Fordham University, where she pursued a double major in Art History and Painting. This academic background enriched her understanding of visual storytelling, which she now applies to her work in hospitality design. Beyond her current role, she has a history of involvement in the arts, having previously worked in museum settings as a docent, where she led programs for children and collaborated with art organizations to promote cultural education. This early experience in the art world, combined with her professional development in the hospitality industry, has shaped her into a dynamic creative professional, deeply committed to delivering immersive and thoughtfully curated dining experiences in every project she undertakes.