Since joining Georgie in 2023, after extensive tours at Michelin star restaurants like French Laundry in Napa and Angler in San Francisco, Executive Chef RJ Yoakum is fast-tracking the Dallas restaurant toward star status. 

Under the native southern Californian’s tutelage, Georgie has transitioned from a traditional Dallas steakhouse to one of the most influential restaurants in Texas, earning accolades along the way like number six on D Magazine’s 50 Best Restaurants in Dallas. And from the moment you walk through Georgie’s custom mahogany doors, it’s easy to understand why. Chef RJ and team have created a truly extraordinary dining experience that focuses on exceptional hospitality and a forward-thinking cuisine rooted in only the highest quality ingredients from local purveyors. TLM recently had the honor of not only enjoying the culinary offerings of RJ and team but sitting down with the acclaimed chef to learn more about his journey, growing relationships with Texas farmers and ranchers, and where Georgie goes from here.

During the recent tastings I had at Georgie, you shared some dishes that reflect your journey. From your childhood to your recent position at the three Michelin star restaurant, French Laundry, each dish reflected a certain facet of your life. How do you now reflect your journey at Georgie, Dallas, or Texas in your food?

I think my journey to Dallas has been an overall great transition and decision for me. Living in Dallas and being the Executive Chef for Georgie shows me how far I have come in the last decade cooking professionally. When I moved to Dallas, I did not know what I would be facing taking on an Executive Chef position for the first time, but the city welcomed me. I was able to show everyone the culinary journey I have endured over the years and everything I have learned; also the community was so gracious and allowed me to come into my own as a chef. I think now, being in Dallas for almost a year and a half, I’m really discovering who I am as a chef and maturing into a style where I see a brighter future of fine dining cuisine. 

What’s your process of using storytelling in your food?

I wouldn’t necessarily call it “storytelling,” but more so bringing nostalgia into my food so guests can relate to it while also assisting in understanding who I am as a young chef. I want my food to do the talking and show how great of a team I have behind me as we execute each dish for our guests at Georgie.

You guided Georgie’s transition from a traditional steakhouse to a more diverse menu featuring a wide range of local ingredients with global inspiration. This actually led to Georgie being recognized as one of Dallas’s top culinary hotspots. How did this transition go and what did you and the team do to overcome these risks?

Change is always difficult. The transition took a lot of sacrifice and patience finding the right people that wanted to be a part of change and to follow my vision to keep Georgie a restaurant everyone still loved. A risk I faced was making sure the team trusted me and overcame a different style of cooking while learning new ways. They embraced what I had to offer and were open-minded and in turn is a culinary team I am very proud of.

Does this mean that Dallas or Texas have a uniquely adventurous palate? How has the local community embraced you?

I think Dallas consumers have broad palates because many of the guests are very well traveled. When they are home, they want something they are comfortable with but will still take a chance on what I create. When I create a dish on Georgie’s menu, it starts with learning from the guests and studying what other restaurants are doing; although, I don’t want to replicate them. I want our guests to love what I cook and give them a more creative and fun dining experience. Overall, the community has been open to trying my food and receiving my culinary vision well.

You’ve been known to focus on local ingredients in your cuisine through ongoing partnerships with local farmers. Can you tell us about your partnerships with farmers in the area? What have been your favorite Texas ingredients to use?

From the start of being at Georgie, I have made it a point to visit all my purveyors and farmers.

• Profound Farm is where we source all our lettuce and farm eggs.
• Brandon’s Tiny Treasures is a husband-and-wife business, who were originally chefs that gave up their knives and kitchen bag to invest in produce. They provide some of the best microgreens and herbs in Texas. Every week the couple delivers the produce to me while bringing along their children. My favorite purveyors.
• Reeves Farm from Aaron Reeves and his family. A purveyor I can always count on to get a bunch of carrots, cucumbers, tomatoes, and the best okra I have ever eaten.
• Demasca farm. Their Texas squash was part of the winning dish I won at Chefs for Farmers Wine & Food celebration, the smoke squash soup. Whether it’s fall or summer squash, it is always my favorite.
• Comeback Creek Farm. When it comes to strawberries and peppers, they are the best.  Hardest to get because they have the best product, and everyone wants them. Truly a special farm.
• Rosewood Ranch. I have taken three trips in the last year, and in my opinion, it is the top of the market in the US when it comes to beef. No other Texas beef has compared, in my opinion.

Last year, you won the Best Bite at the Dallas Chefs for Farmers Food and Wine Festival. How do you remain so driven in such a competitive environment? 

I am grateful for the accomplishment but, in my opinion, my team and I have so much more to achieve with the food and service we want to bring to Dallas. There is such a rich history in Dallas that chefs and restaurateurs brought here, and I don’t want to compare myself or my team to anyone else in this city, because that’s not what I came here to do. I get the drive from wanting to make Dallas and the state of Texas a better food destination for our guests overall. We have yet to reach our best at Georgie and are still striving for it.

What is your favorite dish, or guilty pleasure?

If I were to choose one that I hate to love, it’s the potato churros and whipped onion dip we serve on Georgie’s menu as an Hors d’œuvres. It brings me back to a child fighting over a folded bag of Lay’s potato chips with my grandma; and the first time I ever had caviar was with potato chips. Ironically, I hate churros, so I thought, “Why not turn them into one of my favorite savory ingredients?” Food and cuisine is supposed to evolve but at the same time it’s about making people happy and bringing them back to a special memory or place in time.

What are your goals for yourself and Georgie?

My goals at Georgie are to become a better leader and to learn the business of running a restaurant inside and out. There is no glass ceiling, I want to break through it as I have high expectations I want to achieve for Georgie and the city of Dallas. I don’t just want to be the best in Dallas, but I want to help make Texas recognizable for the great food we offer beyond our amazing barbeque.

Visit Georgie for an exceptional dining experience. Follow Chef RJ to see the latest from Georgie and team.

____________________________________________________________________________________________________________________

Cover photo courtesy Georgie.

Martin Ramirez is a brisket-eating, Shiner-loving, road-tripping enthusiast of all things Texas. This Dallas-born writer / adventurer is ready to take his ‘78 El Camino to find the best in food, fun, and fitness throughout the Lone Star State.