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A Graceful Balancing Act

His tale is mesmerizing … idyllic. “I grew up in Manitou Springs, Colorado, right by Pikes Peak, but my best memories are summers at my...

A Global Creator

Many chefs acquire a passion for food early in life. Jamie Bissonnette seemed to be born with it. Perhaps his earliest memory is of climbing...

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...

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...

Putting It All into the Bin

When you’re far from home, tiny memories become precious. “My whole house looks like a jungle,” says Raqaun Bennett, executive chef at Bin 35 in...

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...

A Servant’s Heart

He’s a Navy man, and his arms ripple with muscles and tattoos. He looks like a tough competitor. Ben Alexander, executive chef of the...

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...

A Bright Disposition

Aly Cunningham of Happy Plate Concepts, parent company of Sunnyside Diner in Oklahoma City, worked her way to the top without the title of...

From A to VZD

Eric K. Smith, executive chef and managing partner at VZD’s, the Crown Room and Sara Sara Cupcakes, pretty much always knew his life would...
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