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Spicing up the State

Though Patrick Williams, executive chef at Oklahoma City’s Vast and Flint restaurants, hails from Kansas, his food is rooted in the Sooner State. “People don’t...

The Boss of Bodean

Tulsa born and bred, chef Jared Chamberlain has generations of culinary skills in his genes – and he’s not fighting the family tradition. Both...

A Culinary Coat of Arms

Saying that chef Kurt Fleischfresser is a part of the Oklahoma City food scene seems borderline insincere. What may be better to say is...

Small Plates in the Plaza

During her time in college, Shelby Sieg felt uninspired. Working toward a degree she had little interest in, she surprised herself when someone asked...

A Hug From the Chef

Less than a month after opening Rococo, his restaurant in Oklahoma City, chef Bruce Rinehart managed to form a friendship with a diner that...

A Village Mindset

Through a tiny door near Elgin Street, past a bar area full of people waiting for a table, past the open kitchen where chefs...

Refusing to be Cornered

When Melissa Aust, executive chef of Stella Modern Italian Cuisine, runs specials, they’re called “additions”… because everything at the restaurant is special, she says. The...

The Perfect Dish

Robert DeCoste has worked in restaurants since he was 14, but it wasn’t until he was on his honeymoon that the owner and chef...

Create the Craic

Kenny Wagoner has been involved in the art of food since a young age. At 13, he was already learning the ropes at fish...

A Chef With Many Hats

What does it mean to be a chef? Essentially, it means chief, the one overseeing all in the kitchen, but it also means being...
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