The Joule Hotel’s Executive Chef Junior Borges has announced that he will be opening a new concept in partnership with Stephan Courseau of Le Bilboquet and Up On Knox.
After more than a decade in New York, Borges moved to Dallas to open Uchi as Chef de Cuisine, earning the restaurant five stars from the Dallas Morning News. After a brief stint working alongside Chef Matt McCallister at FT33, he joined Headington Companies two years ago as the Executive Chef of The Joule, overseeing culinary direction for Americano, CBD Provisions, Mirador, Weekend, Midnight Rambler and The Lobby Bar, as well as managing onsite events, in-room dining and offsite catering.
The new concept will be in the same Knox area neighborhood as Le Bilboquet and Up On Knox, but the exact location and name have yet to be released. “Stephan and I share the same vision and want to create a restaurant that is refined, yet at the same time approachable, and continues to push Dallas further into the national restaurant scene” shares Borges, who will be Executive Chef and partner, and will also oversee the menus at Le Bilboquet and Up On Knox.
“I met Chef Junior Borges after his tenure at Uchi; we became fast friends and started contemplating the possibility of a great partnership instantly,” shares Courseau. “When I signed the lease for Up On Knox, I offered him to be my partner, but he had already committed to Headington Companies. However, I always hoped it was only a matter of time before we could achieve our goal to work together. I am thrilled that he decided to come in to a new structure, where he will by my partner for new concepts and be the head of all kitchen operations including Le Bilboquet and Up On Knox. We are currently working on a third concept and should be able to communicate on it very soon.”