At only 31, R.J. Yoakum has already built a career that spans some of the world’s most respected kitchens. A Southern California native, Yoakum honed his craft at top restaurants in San Francisco, New York, Chicago, and London, before spending 3 ½ years at Thomas Keller’s Michelin three-star The French Laundry. There, he was deeply influenced by the restaurant’s dedication to impeccably sourced produce and the philosophy that farmers and seasonal bounty should shape the menu.

After The French Laundry, Yoakum brought that ethos to Dallas, where as Executive Chef of Georgie he guided the restaurant to its first Michelin Recommended designation, recognized for high-quality dining and a mastery of technique. His vision earned him recognition as a James Beard Award finalist in 2025, further cementing his reputation as one of the country’s rising culinary talents. During his tenure, he built strong relationships with Texas farmers and artisans, showcasing the wealth of local gastronomy and shaping Georgie into one of Dallas’s buzziest fine dining destinations.

Beyond the accolades, Yoakum’s culinary philosophy mirrors his background as an athlete: discipline, teamwork, and a pursuit of excellence define his leadership in the kitchen. His cooking reflects both a reverence for agricultural traditions and a modern vision for fine dining that celebrates place, seasonality, and collaboration.