What you need to know: Much to the delight of Dallas, Chef Bruno Davaillon announced that his new restaurant will be at 400 S. Record Street in downtown Dallas. Located in the 400 Record building, formerly the Belo building, Chef will open a contemporary, casually elegant restaurant late in 2016 with partners the Hartland-Mackie family of City Electric Supply who recently purchased the building.
Chef Bruno Davaillon is truly a chef who knows no boundaries. His career has taken him from his native France, Loire Valley to be exact, where he grew up on a farm and learned to appreciate fresh ingredients, to Paris, London, Los Angeles, San Francisco, Las Vegas and finally Dallas, Texas the place he now calls home. His accolades and honors continue to roll in, and the arrival of his new restaurant in the 400 Record Building in Dallas, scheduled to open late 2016, is anxiously anticipated.
In 1982, he graduated from Lycee Hotelier Chateauroux in Chateauroux, France where he received his CAP - BEP Cuisine Classique. For the next five years, Davaillon gained experience as the Premier Commis in two Paris restaurants; Restaurant La Ligne and Restaurant Lasserre, then rated two-stars by Michelin. He then moved to London to work in the legendary restaurant Tante Claire, then a three-star Michelin restaurant.
In 1989, Chef Bruno gained valuable experience in luxury hospitality when he became Chef de Partie at Chateau de Locguenole, a 30-room Relais & Chateaux property. He went on to serve in the kitchen at other Relais & Chateaux properties, eventually working his way to Executive Sous Chef at Le Ferme Saint Simeon where the restaurant was awarded two Michelin stars.
In 1997, Chef Bruno brought his talent to America, first working as a private chef for a United Nations Ambassador, then as Chef du Cuisine at the St. Regis Los Angeles, where he launched Encore, named one of the best 10 new restaurants by Esquire magazine. Davaillon moved up the coast to San Francisco where he joined Restaurant Beaucoup, a fine dining establishment recognized as one of the five best places to eat in San Francisco by Bon Appetit magazine.
Chef Bruno was hand-picked by Alain Ducasse to be the Executive Chef of 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 joined The Mansion on Turtle Creek as Executive Chef in October 2009, having been recruited by the previous Rosewood CEO and VP of Food & Beverage. They gave him the opportunity to take over the famed Mansion and reshape the culinary program. Not only was it an offer he couldn’t refuse, it brought him to the place he now calls home.
Now, in 2016, he will have a new restaurant home, one where he is the Chef and partner. Needless to say he is excited to embark on this next culinary adventure.