Brian Schwartz

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Appease the Food

When Nook Ducre’s grandfather made square fried eggs with square biscuits, Nook thought it was the coolest thing he’d ever seen. He was five years...

No Compromises On Quality

“In India,” says Patchaiappan Murugavel, “everyone – parents, grandparents, children – is interested in cooking.”  He should know, he grew up in Pondicherry, a pleasant...

Back to the Beginning 

He’d never admit it, but Brian Green is bone-tired. Executive chef at Tulsa’s Noche, he’s been working fifteen hour days for three weeks straight, with...

Sights, Sips and Sustenance

If you met Andrew Aguero any time within the past year and a half, you couldn’t fail to notice his excitement. He’d just been signed...

A Culinary Destiny

Michael Wilson was born to be a chef. This was apparent early.  “As soon as I got tall enough to see above the counter,” he...

Going Where Life Takes Her

Fear of flying – it’s not uncommon. But Kate Atkinson’s approach to it is: she enrolled in flight school and is currently on her way...

Rediscovering a World of Possibilities

You come expecting magic; Grey Sweater doesn’t disappoint.  Seats are arranged as in a theater. On a spotlit stage, James Beard Award-winning chef Andrew Black...

Yes, Chef!

William Lyle The Summit Club, TulsaDish: Shrimp and saffron basmati stuffed tandoori chicken wings William Lyle’s cooking is as global as it gets. From early...

Made Entirely of Nostalgia and Joy

The night Elliot Nelson told his parents he was building a big Irish pub in downtown Tulsa, they drove to see the neighborhood for themselves....

Franco’s 

Frank Vivacqua has loved cooking for as long as he can remember. He was born into a large and loving Italian-American family in Chicago.  “From...