Georgie, the polished Knox District restaurant known for its meticulous service and modern sense of luxury, is in the midst of another surprising change. For the second time this year, the kitchen is getting a new leader — and this time, the role is landing in the hands of someone who already knows the place inside and out.
Continue readingFiled under Steven Doyle
Dallas dining is entering a new chapter, and Georgie, the Knox-Henderson stalwart, is leading the way. Under Wes Whitsell, a Texas-born chef whose journey spans his family’s farm in Princeton to Michelin-starred kitchens in Los Angeles and even a tropical stint in Bali, Georgie has pivoted into a space where comfort meets precision, and every ingredient tells a story. Whitsell’s vision leans into Texas soil and Gulf bounty, seasonality, and bold, refined flavor, creating dishes that feel personal yet effortlessly polished.
Continue readingFiled under Steven Doyle
Up On Knox, has added a fresh new face. Dallas-based restaurateur Stephan Courseau has welcomed Chef Wes Whitsell to enhance the importance of sustainability in the kitchen.
With over fifteen years of restaurant experience, Whitsell, a North Texas native began his cooking career in Los Angeles at Osteria La Buca, Blair’s and Gjelina prior to heading the kitchen at Soho House New York. He collaborated on his first concept opening Manuela before making the decision to return home to Dallas where he was then introduced to Courseau. And, that was that. Continue reading
Filed under Crave, Steven Doyle
