Chef

Bruno Davaillon

The Mansion at Turtle Creek, Dallas

Bruno Davaillon joined The Mansion as executive chef in October 2009. Prior to his arrival, he was the executive chef of Mix, an Alain Ducasse restaurant, at Mix at THEHotel in Las Vegas. During his five-year tenure at Mix, Davaillon earned a Michelin star in 2008 and 2009 and won many accolades for the restaurant, including "Best Restaurant" by Travel + Leisure's design awards. Bruno Davaillon is a native of the Loire Valley in France, where he grew up on a farm and learned to appreciate fresh ingredients. Following culinary school and stints at Michelin-starred restaurants throughout France, chef Bruno brought his talent to America in 1997, first working as a private chef for a United Nations Ambassador, then at the St. Regis Los Angeles, where he launched Encore, named one of the best 10 new restaurants by Esquire magazine. Bruno Davaillon's cuisine defies narrow description; rather it reveals the brilliance of simplicity. His approach involves choosing the freshest, finest ingredients and combining them to maximize the flavor and texture.


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