Georgie by Curtis Stone is a restaurant rooted in tradition - a nod to times past when concepts like community, honoring the land and celebrating artisans mattered. With a dedication to exceptional hospitality, details that promise to awaken the senses, and a commitment to not only using the best product available, but to ensuring our choices are intentional and environmentally responsible, we inspire to provide a restaurant and dining experience that is unparalleled.


Curtis and Luke Stone were first exposed to livestock farming on their grandmother Gwen's farm, which instilled in them great respect for the process of raising animals for food.

The brothers each started their careers in a butcher shop, before Curtis went on to cook in Michelin-starred restaurants while Luke honed his business acumen as the owner and manager of a corporate florist business in Australia.

Before the brothers and restaurateur Stephan Courseau opened Georgie, Curtis opened his first solo restaurant, Maude, in Beverly Hills followed by the opening of Gwen, Curtis and Luke's first joint-venture.

The Stone Brothers
Stephan Courseau

Stephan has spent more than 30 years working in various leadership roles in the restaurant business. Along with working for notable restaurateurs / chefs including Alain Ducasse, Daniel Boulud, and Jean Georges Vongericthen, one of Stephan’s earliest positions was as General Manager of the original Le Bilboquet in New York. In 2011, Stephan and his wife, Daniele, moved to Dallas with the purpose of opening the second location of Le Bilboquet, a NYC institution that Stephan used to work for. After successfully establishing Le Bilboquet as a Dallas mainstay, Stephan & Daniele applied their cultivated design aesthetic coupled with a hands-on approach to hospitality and opened their second restaurant, Up On Knox, in 2017.

For their third restaurant, Stephan was looking to bring the type of flawless execution he had witnessed when working for amazing Chefs and have an elevated menu coupled with an ethical meat offering, including a butcher shop. This led him to Curtis Stone and his partner & brother Luke, who had already successfully used these components at Gwen Restaurant & Butcher Shop.


"The best place to work and the best place to eat"

We are passionate about this statement. We are a proud team that continually learns, teaches and refines. We genuinely care and respect our guests.

Toby Archibald

Executive Chef

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Kiwi Chef, Toby Archibald has a distinguished history in the restaurant industry spanning almost 17 years, with stints in restaurants in New Zealand, London, France, Turkey, Greece, Canada, New York and most recently, Australia. From the get go, Toby secured stints with renowned restaurants in Auckland, moving on from Demi Chef de Partie at Hammerheads Seafood Restaurant to Chef de Partie at the French Café (Metro Magazine’s Restaurant of the Year 2004) and then to the role of Sous Chef at Molten Restaurant. In 2006, the Kiwi’s first big opportunity came about with a move to London, where he spent almost three years working in the kitchen of 70-seat Michelin starred The Greenhouse. Toby learnt studiously under the Michel Bras ‘prodigy’, Antonin Bonnet, eventually rising to the rank of Senior Sous chef. Toby eventually saw an opportunity for his expertise at the fine dining establishment, Cafe Boulud in Toronto, where he helped curate the menu. In 2014, Toby was moved to Café Boulud’s Michelin starred New York counterpart as Senior Sous Chef, responsible for helping curate the menu and training the staff. In May 2015, Toby swapped the city for the surf and took up the Head Chef role at the iconic Sydney restaurant North Bondi Fish, taking his skills back to the simple preparation of seafood dishes driven by fresh produce. After moving to Dallas with his wife, a Dallas native, in 2017, Toby opened Bullion Restaurant as the Chef de Cuisine. While working at Bullion, Toby was handpicked by Curtis Stone to be the Executive Chef at Georgie by Curtis Stone.

Jared Givens

General Manager / Wine Director

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After joining Stephan’s restaurant group in 2017 as a Server at Up On Knox, Jared quickly established himself as valuable member of the leadership team becoming a Manager then ultimately Wine Director for all of Stephan’s restaurants. At Georgie, Jared serves as the General Manager.

Edward Goemans

Managing Partner

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Following fourteen years working in the film industry, most recently as Vice President of Production at Paramount Pictures where he oversaw the day-today operations of numerous large scale motion pictures including School of Rock, Four Brothers, & Nacho Libre, Edward decided to pursue his dream of working in the restaurant business. To gain critical first-hand experience in the food business, Edward spent three years working as a server at Bolsa, a farm-to-table restaurant, and then in 2013 met Stephan Courseau who asked him to help open the Dallas location of Le Bilboquet as its Manager. Edward ultimately became the GM of Le Bilboquet and currently serves as Director of Operations for all of Stephan’s restaurants. At Georgie, Edward is the Managing Partner.

Mike Lawson

Head Butcher / Sous Chef

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Mike initially worked with the restaurant group that opened Gemma & Sachet serving as the Executive Sous Chef for both operations. Following his time leading those Kitchens, Mike decided to pursue his dream of mastering butchery and teamed up with Dallas Chef David Uygar to open Macellaio in Oak Cliff, well known for its in house cured meat program.

Matt Gold

Executive Sous Chef

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Matt is from the Pacific Northwest. He studied at Johnson & Wales in Miami, has an extensive culinary career spanning from one of his first serious kitchen positions at Canlis restaurant in Seattle to opening Bouillon with Toby Archibald as the Sous Chef.

Barton Sackett

Junior Sous Chef