Co-Owner & Executive Chef
Co-Owner & Executive Chef
In 2009, Chef Bruno Davaillon was awarded a Michelin Star as the Executive Chef of Alain Ducasse’s Mix restaurant in Las Vegas. A few months after, Chef Bruno took his star to Dallas, Texas. As a Las Vegas chef, Chef Bruno discovered he served diners only once as no one becomes a “regular” on vacation. Chef Bruno wanted to build a community of gourmands to hold him to a higher standard and motivate his culinary creativity and exploration, which is what he found in Texas. Following an exceptional six-year tenure at the Rosewood Mansion on Turtle Creek, Chef Bruno has gone out on his own to open his first restaurant, Bullion.
Bruno was born and raised in the Loire Valley of France, where his extended family traditionally butchered a pig every winter and prepared their own sausages, bacon, and rillons. At 16, he left home to work in his first Michelin-starred kitchen, continuing his education at the famed Restaurant Lasserre in Paris. Chef Bruno began his formal education at Lycée des Métiers Les Charmilles, graduating with a degree in the Culinary Arts in 1984.
In 2000, Chef Bruno left France for a Chef de Cuisine post at the St. Regis Hotel in Los Angeles, followed by two years at BeauCoup Restaurant in San Francisco. In 2004, he was hand-picked by French culinary icon Alain Ducasse to run his Las Vegas restaurant, Mix. In Las Vegas, Davaillon did 100,000 covers a year in the 240-seat restaurant, receiving a Michelin Star in 2008 and 2009. In 2009, Chef Bruno took the culinary reins of the renowned Rosewood Mansion on Turtle Creek, where he received a James Beard Nomination for Best Chef Southwest in 2012.
Chef de Cuisine
Chef de Cuisine
Carlos Matta is the Chef de Cuisine at Bullion in Dallas. Following his 2009 graduation from the Connecticut Culinary School, he relocated to Rhode Island to join TRIO, a casual, neighborhood gathering spot highlighting simply prepared seafood dishes as well as innovative takes on classic New England fare and seasonal comfort food. Located steps away from the beach, Carlos served volumes of guests during the spring and summer high season months.
In 2011, he connected with Chef Zach Bell and joined Café Boulud Palm Beach during the transition with Chef Jim Leiken. During those two years, he was promoted from chef de partie to saucier. His ultimate goal was to move to a larger market, and he explored both New York and Boston.
Chef Barbara Lynch’s restaurant group offered him a chef de partie/tournant position at No. 9 Park, where he rotated through all stations and ensured that culinary standards were upheld and staff properly educated to exceed them.
After 18 months, he transitioned within the group and was offered the executive sous position at Menton, where he reported to the executive chef and managed a team of twelve cooks.
Executive Pastry Chef
Executive Pastry Chef
A native of Texas, Ricardo "Ricchi" Sanchez was born and raised in Beaumont. After culinary school, Ricchi took a position in the Phoenix/Scottsdale area, followed by a move to Las Vegas where he was part of the opening team for The Mandarin Oriental Hotel, working for five years at Twist by Pierre Gagnaire as the Head Pastry Chef.
Ricchi also received training in Paris, France at the noted Pierre Gagnaire restaurant at Hotel Balzac. Following his time at Twist, he worked for two years at the Nobu Hotel and Restaurant at Caesars Palace, Las Vegas, as Executive Pastry Chef. Ricchi returned to his home state of Texas to open Flora Street Café by Stephan Pyles as Corporate Pastry Chef.
Chef Ricchi and the Flora Street Café team received a James Beard Foundation Award Nomination for Best New Restaurant in the United States, he was awarded Best Dessert in Dallas by D Magazine, and the restaurant also received a 5-star review from The Dallas Morning News.
Chef Toby Archibald has a distinguished history in the restaurant industry spanning almost 17 years, with stints at restaurants in New Zealand, London, France, Turkey, Greece, Canada, New York and most recently, Australia.
Toby’s globetrotting career began in his home city of Auckland, New Zealand, graduating from Auckland University of Technology with a Certificate in Advanced Professional Cookery. From the beginning, Toby secured culinary positions with renowned restaurants in Auckland, moving 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, Toby’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 star restaurant The Greenhouse. Toby increased his culinary expertise as he became a prodigy of Chef Michel Bras, and then worked with Chef Antonin Bonnet, eventually rising to the rank of senior sous chef.
From 2009 to 2012, Toby sought to gain as much culinary knowledge as possible by taking up sous chef roles on luxury yachts traveling through Greece, Turkey, France and Northern Europe. After his experiences at sea, Toby eventually saw an opportunity for his expertise at the fine dining establishment, Café Boulud in Toronto, where he became responsible for curating the menu and bringing junior chefs under his wing.
In 2014, Toby was selected to join Café Boulud’s Michelin star New York counterpart as senior sous chef, responsible for developing the menu and training the kitchen staff. Toby spent a year there before the lure of surf and sand called.
In May 2015, Toby swapped the big city for the surf and took up the head chef role at the iconic Sydney, Australia restaurant North Bondi Fish, utilizing his honed skills with the simple preparation of seafood dishes driven by fresh product.
A marriage proposal in front of the Sydney Opera house and Harbour Bridge, and some important life decisions later, Toby now finds himself in Dallas with his new wife Mariana, beginning a life together in Texas.
Coast to coast, that’s the breadth of Matthew Gold’s culinary journey. Born and raised in Seattle, Matthew moved to Florida in his teens, where he acquired his first job at a French restaurant.
While in Miami, he sharpened his culinary craft at a number of establishments, most notably The Bazaar by James Beard Award-winning Chef José Andrés. During this time, Matthew expanded his culinary perspective at Johnson & Wales University.
Matthew eventually left Miami for New York City, where he apprenticed at wd-50. He then decided to return to his roots, joining the team at Seattle’s landmark fine-dining destination, Canlis.
Matthew now brings all the flavors that he discovered from both the East and West coasts to Bullion, a place where great tastes know no boundaries.
Born in Utica, New York and raised in Dallas, Oliver Sitrin began his culinary career at age 16 with a traditional “British” apprenticeship under noted Chef Nick Barclay of Barclays Restaurant. While continuing his apprenticeship, he graduated from Dallas’ El Centro Culinary school and went on to work at several restaurants in the Dallas area.
Eventually, Oliver arrived at Abacus, where under the supervision of award-winning Chef Kent Rathbun, Chef Tre Wilcox and Chef Jermaine Brown, he polished his cooking skills and became the catering chef.
Following his time at Abacus, Oliver re-joined Chef Tre Wilcox at Loft 610 and then on to Marquee Grill where he was sous chef and butcher. Most recently, Oliver was chef and partner at Blind Butcher, creating fun meat-centric dishes in a gastro pub atmosphere.
Her exposure to a range of restaurants, from casual to fine-dining, serves as a foundation for what motivates Heather Borges. After graduating from the French Culinary Institute, Heather began working as a line cook in the award-winning kitchen of celebrity Chef Tom Colicchio’s Colicchio & Sons. She then joined the management team of Dos Toros where she ran everything from back of house to front of house operations. She played an integral role in the successful openings of the group’s taquerias, from one to four locations.
Following Dos Toros, she honed her fine dining skills as a server at the three Michelin Star restaurant, Jean-Georges. She believes it was there that she was exposed to experts who really showed her what hospitality meant.
After moving to Texas, she worked for the McGuire-Moorman restaurant group at Jeffrey’s in Austin. It was here that her interest in wine grew through weekly wine training with the McGuire-Moorman staff. A move to Dallas brought her to FT33 to work with Chef Matt McCallister and then back into a management role at Matt’s second restaurant, Filament. Both FT33 and Filament received five and four-star reviews in The Dallas Morning News, respectively.
In her most recent role as general manager of Victor Tangos, she was fortunate to work at an established restaurant with a strong bar focus in a relaxed and fun environment. It was at Victor Tangos that she curated a thoughtful yet approachable beer and wine list and passed her certified sommelier exam through the Court of Master Sommeliers.
At Bullion, Heather thrives on instilling a polished and caring service philosophy amongst her team. She is excited to work in a chef-driven concept and with a team that focuses on making sure every guest has a great experience.
Service Manager & Maître D’
Service Manager & Maître D’
Originally from Puerto Rico, Nicolette began her professional career in the architecture field after getting her Bachelor in Fine Arts degree in interior design from the Art Institute of Dallas. Following graduation, she accepted a role as project coordinator for Hilda Rodrigues Design in Dallas. She decided that the world or architecture and design was not her true calling.
She began her hospitality career when she joined Stephan Pyles in late 2014 as a host and maître d’. She also worked for San Salvaje by Stephan Pyles as the maître d’ and catering coordinator. In April 2016, she left Texas for a host position at The Modern in NYC, a Danny Meyer restaurant. She was then made lead reservationist and guest liaison for the entire Union Square Hospitality Group (USHG) who were in charge of booking reservations, Chef’s Tables and small, private events for all thirteen of the USHG restaurants in NYC and Chicago. She developed procedures and policies on how to handle guests calls for multiple venues, menus and relay guests’ concerns and comments to each individual outlet.
In June of 2017, she accepted a position of maître d’ and guest liaison at The Modern where she was directly responsible for booking the kitchen Chef’s Table for high profile guests, ensuring the communication between the front of house and back of house management staff were aware of all incoming reservations on a nightly basis as well as handling the day-to-day operation of the front door at The Modern.
With the opportunity to return to Dallas and the town she considers home, she immediately accepted the opportunity to work with Chef Bruno Davaillon.
Beverage Director & Sommelier
Beverage Director & Sommelier
Andrew Schawel was born and raised in Chicago, and his food and beverage career found its roots as a young boy. Some of his most treasured childhood memories were watching his grandmother rolling out dough at the kitchen table and the satisfaction of bringing a tray of ice water to house guests on a hot summer day.
Six years into the coffee industry, Andrew found himself managing a coffee shop at the Fairmont Hotel in San Francisco. During this time, he participated in weekly tastings with winemakers from Napa and Sonoma, an experience that sparked a love and appreciation for wine. As he contemplated his next move, Andrew reached a crossroad, and instead of taking a job as a coffee roaster, he moved to Seattle and began a career in restaurants.
The full immersion into the restaurant industry exposed Andrew to every position in the front of the house from busser to host, and server to bartender. Realizing that wine and beverage were his main motivation, he enrolled in classes with the International Sommelier Guild and applied for a job at Canlis Restaurant in Seattle, working his way from barista up to lead server over the course of three years.
Making the move from the West Coast to New York, Andrew sat for his certified sommelier exam and received the Walter J. Clore Scholarship for the highest score in his class. Andrew soon joined the team at the original Union Square Cafe in New York City where he piloted the restaurant's first sommelier position, eventually working his way up to wine manager.
When the original location closed, he moved to the two-star Michelin restaurant, The Modern, as a sommelier and contributed to the wine program that attained the Wine Spectator Grand Award.
Before joining the team at Bullion, Andrew had been involved with wine list development, staff education, and operational consulting for restaurants in New York City.