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In the Driver’s Seat

With a name like Mary Eddy’s Kitchen x Lounge, today’s must-eat place in Oklahoma City, one might think that Mary is quite the restaurateur....

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...

Sonny Sides of Life

For nearly three decades, Dalesandro’s Italian Cuisine has been more than a place to find genuine Italian food. With one-family ownership and a carefully...

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...

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,...

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...

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,...

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...

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...
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