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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, that his fascination with cooking stems from a rather clichéd...
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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 has lasted more than 10 years. A family was dining at the...
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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 single mom with three boys and a full-time job. So if I wanted...
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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 an artist. For chef Scotty Irani, it means being more than someone who...
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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 of Patrono in Oklahoma City found what he truly wanted to cook. “I’d worked...
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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 and chip shops and pubs in his hometown of Dublin. In the early ’80s, Wagoner and...
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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 his mother and grandmother owned and ran restaurants in...
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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 always know what the flavors of Oklahoma...
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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, but his favorite memory – and best advice – is from...
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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 could be … should be … the maestro of meat....
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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 curated menu of generational recipes, the...
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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. But the actual driver of this eatery, found inside the old...
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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 take the foodie footpath. “I knew since I was 10 or 12 that I...
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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 chef. But her recipe for success is clear: one part fresh,...
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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 woman donning the tallest...
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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 Tavern, is a fighter, but conflict and competition aren’t what he’s...
View ArticleA 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 that Fleischfresser, for decades, has been a culinary machine,...
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