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The Maestro of Meat

Jonas Favela, executive chef and operator of Meat Market Refectory, is no stranger to the Oklahoma City restaurant scene. With credentials like his, he...

Taking Pride in His Work

Alex Fuentes, culinary manager at Redrock Canyon Grill in Tulsa, has worked in restaurants since moving to the United States in the early ’90s,...

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...

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...

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...

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...

Chef From the West

For Chef James Shrader of Tulsa’s Palace Cafe, what began as a necessity evolved into a lifelong passion and career. “My mom was a...

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...

Never a Pencil Pusher

Chris McCabe, executive chef of A Good Egg Dining Group, comes from a family that uses food as a love language. He believes, however,...