Tag: chef chat

Intense, clean-cut and with movie-star charisma, Trevor Tack laughs hard and works harder. He grew up in Chickasha, the child of supportive, hard-working parents (a lawyer from Michigan, a schoolteacher from Chickasha) who had little time for gourmet food. He had more than a passing acquaintance with Hamburger Helper.  It’s a wonder he became a chef at all – but,...

Oklahoma-based trailblazer Stephanie Miller is changing the face of comfort food. As executive chef at the Hamilton Supperette and Lounge in OKC, she proudly serves up “Okie-focused” menu items rooted in her home state. Together with her partners at Killer Squid Hospitality, Miller has become one of the hottest names in town. Having grown up in Norman, Miller attended the...

Just east of Woodward Park is a massive red brick house that looks as if it was built to last for centuries – and it was. Nick Corcoran’s great grandfather built that home in 1923, and four generations of Corcorans have lived there.  Inside, you’ll see photographs of Nick’s grandfather barbecuing in the yard; he used a made-in-Tulsa Hasty Bake...

You are enveloped in the delectable scent of fresh pastries and desserts as soon as you enter Ganache Patisserie in OKC’s Chisholm Creek. The pastry case is filled with classic croissants and macarons, as well as more unique creations like hazelnut cream pain au chocolat and yusu-blackberry bonbons. Each is as beautiful to look at as they are delicious...

It might seem like pulling off the impossible – to open (or re-imagine) three restaurants in nine months. But such industry and creativity define chef Jeff Patton.  In October 2021, a re-inspired Mary Eddy’s Dining Room opened in the 21c Museum Hotel in Oklahoma City. Originally opened in 2016, it was forced to close during the worst of the COVID...

“I grew up in a typical Italian household,” says Sonny Dalesandro. “There was always food cooking, and I was always being asked to help out.” When Sonny was twelve, his father Buzz opened the original Dalesandro’s restaurant downtown. Sonny became a busboy and, a few months later, was promoted to line cook.  “That must have been so exciting for you,”...

Quinn Carroll’s success as a chef might have as much to do with his character as his skills in the kitchen. “I treat everyone with kindness,” says Carroll, executive chef at Frida Southwest in Oklahoma City. “There’s a misconception that chefs need to be these angry, cocky people.” Carroll, 33, taught himself Spanish so as to better communicate with his employees.  “Our...

There are two restaurants, two cafés, twelve concession stands and three event centers at the Tulsa Zoo. Each day, Cameron Werry is responsible for every meal served at each of these venues, and there’s thousands of them. Not to mention the event centers ... which sometimes host parties for as many as twelve thousand guests.  “But,” he says, “I’m very...