Press Release
The Mansion’s Tradition of Culinary Excellence Continues:
Announcing New Executive Chef Bruno Davaillon
DALLAS – (Sept. 17, 2009) – Dallas’ most iconic restaurant has named a new executive chef to continue its legendary hospitality and culinary excellence. Bruno Davaillon has been hired as the new executive chef of Rosewood Mansion on Turtle Creek and will make his culinary debut in Dallas at the beginning of November.
Chef Davaillon comes to Dallas from his most recent post as executive chef at Alain Ducasse’s Mix at THEhotel at the Mandalay Bay in Las Vegas. Under his five-year leadership, Mix was awarded a Michelin star in both 2008 and 2009. Davaillon is a native of the Loire Valley in France and has gained considerable experience cooking in some of the world’s most legendary kitchens.
“After a thoughtful search and careful consideration, we invited Bruno to become the new executive chef of The Mansion and he proudly accepted,” said Rosewood Mansion on Turtle Creek Managing Director Duncan Graham. “He is quite drawn to The Mansion’s culinary history and reputation and has a great deal of respect for both. We’re delighted to have him.”
Chef Davaillon is passionate about using the best of breed ingredients and draws inspiration from seasonal offerings, which he prepares simply, going directly to the flavor.
“Yes, I am French, but I love American culinary innovation and I’m always curious about what I can do with beautiful American meat, fish and produce,” Davaillon said.
Chef Davaillon is also eager to embrace the Dallas community as a whole, as well as the chef community.
“I enjoyed Mix but I miss having regular customers who will come back and try different menu items,” Davaillon said. “I love talking to people and sharing their appreciation for food.”
The Mansion Restaurant has been delighting guests for more than 29 years. The proud tradition of culinary excellence and exquisite service will continue as Chef Bruno Davaillon leads The Mansion’s talented culinary team to give guests the most inviting, approachable and valuable dining experience in Texas.
Update: He is in the process of packing up and moving to Dallas. Not doing interviews yet. Bruno has picked current executive sous Eric Brandt and the rest of the crew to be on his team.
Thought: Has Dallas ever had a Michelin star chef?
Update: Don’t look for “Ducasse prices” at the Mansion. They are sticking with the fresh, local, and good value approach they adhere to currently.
