How on earth did they ever keep it quiet? Guests holed up at the luxe Mansion on Turtle Creek all these months never had a clue that behind the scenes of this posh place all the rooms and suites were quietly being renovated (and I mean it was hush, hush. The able crew and Mansion staff never made so much as a peep about the whole endeavor.)

The up-to-date facelift to each of the 143 rooms comes care of the lauded San Francisco design firm, Babey Moulton Jue & Booth. This month as they put the finale touches on the public spaces, readying for the big reveal the powers-to-be chez Turtle Creek have welcomed new chef Bruno Davaillon with open arms too. 

Davaillon is only the fourth toque in the history of the hotel to hold the honor of executive chef at the Mansion. He came by way of Alain Ducasse’s restaurant Mix, awarded a Michelin Star in both 2008 and 2009 in New York. (Making Davaillon, incidentally, the only Michelin ranked chef to lead a kitchen in Dallas.) Born and trained in France, his approach is sophisticated yet creative and fun. Inspired dishes making their debut on his new dinner menu include: King Crab butternut squash soup, crispy spring roll and glazed chestnuts and shrimp cocktail with horseradish panna cotta and spicy tomato syrup.

You’ll have to check it all out and see what we are all buzzing about. In the meantime, here’s a peek at what you can expect to see and experience during your next stay.