Knox Bistro Dallas - French Bistro

Stephan has spent more than 30 years working in various leadership roles in the restaurant business. 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. 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. 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.

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 Curtis Stone and his partner & brother Luke, who had already successfully used these components at Gwen Restaurant & Butcher Shop.

In 2009, Chef Bruno Davaillon was awarded a Michelin Star as the Executive Chef of Alain Ducasse’s Mix restaurant in Las Vegas. A few months after, Chef Bruno took his star to Dallas, Texas. As a Las Vegas chef, Chef Bruno discovered he served diners only once as no one becomes a “regular” on vacation. 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. 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.

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.

Following fourteen years working in the film industry, most recently as Vice President of Production at Paramount Pictures where he oversaw the day-today operations of numerous large scale motion pictures including School of Rock, Four Brothers, & Nacho Libre, Edward decided to pursue his dream of working in the restaurant business. To gain critical first-hand experience in the food business, Edward spent three years working as a server at Bolsa, a farm-to-table restaurant, and then in 2013 met Stephan Courseau who asked him to help open the Dallas location of Le Bilboquet as its Manager. Edward ultimately became the GM of Le Bilboquet and currently is the Managing Partner for all of Stephan’s restaurants.

Josh Sutcliff started his career as a 13-year-old dishwasher intrigued by the chaotic nature of the kitchen. One year later he started cooking at the small restaurant in North Carolina, where he remained through high school. In 2010, he moved to San Francisco where he attended and graduated Le Cordon Bleu, while working at the restaurant Bix and Baker and Banker.

Two years later, Josh moved to Dallas, serving as chef de cuisine at Matt McCallister’s highly acclaimed FT33; later, he headed the kitchen at Filament, where he was recognized as one of Zagat’s top 30-under-30 influential restaurant professionals in Dallas. In 2016 he garnered effusive praise as executive chef at Mirador. The modern American restaurant — focused on local and seasonal ingredients — earned a 4-star review from The Dallas Morning News, and Josh was named Rising Star Chef of the Year by CultureMap Dallas.

In 2018 he partnered with Seth Brammer to found ShipShape, focused on increasing access to quality local food experiences in DFW. When an amazing opportunity landed on his door step to move to Denver, Josh took it and ran. While Executive Chef at Local Jones, Josh successfully opened the hotel and restaurant in July of 2020, was named Cherry Creek Best Chef (Editors Pick) by Cherry Creek Magazine and got to enjoy the Colorado Lifestyle.