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From the Earth

Thirteen years ago, opening a raw vegan restaurant in the middle of the country seemed like an off-the-wall idea to some. However, for Cynthia Beavers, it was something she thought was much needed, and she hoped others would agree.  Cynthia Beavers took a risk opening a vegan restaurant in Oklahoma many years ago – but it’s paid off exponentially. Photos...

Balancing Many Plates

It’s brightly lit with lots of white – it’s minimal, blond wood gleaming. Gambill’s Wine and Coffee, a new tapas bar in Tulsa, is absolutely gorgeous. The man behind it all is the restaurant’s namesake, Hunter Gambill. It’s no surprise that Gambill’s first job was as a cook. At age 14, he went to work in an Italian restaurant in...

Kitchen 324

One of the most welcome shifts toward normalcy since COVID-19 vaccines rolled out has been the return of dining out. One of the things I missed most was brunch. Sure, I can make it at home, but there’s something so enjoyable about a lazy Sunday morning letting someone else do the cooking and clean-up.  Kitchen No. 324, from A Good...

A Little Bit of Hope

In 2015, when chef Hope Egan decided to open her own full-service catering company in a small midtown-Tulsa kitchen, her life looked a lot different than it does today. Since then, Egan, a 30-year veteran of the hospitality industry, has added nine acres, plus chickens, ducks, heritage hogs, organic produce and farm-to-table dinners to her lifestyle. In doing so,...

Blazing Tables

With the social strains of COVID-19 affecting the community, many people are still wary of venturing out to eat, putting the usual gatherings of friends and family on hold. One solution to the problem is the private, in-home chef experience. While there have long been chefs who specialize in this side of the business, one OKC newcomer offers an option...

Life on the Fly

If chef Jonathan Krell’s story only contained two nuggets – he trained with Masaharu Morimoto, and he once worked as a sound engineer on Ozzfest – he’d still be one of the most interesting people in Oklahoma City. As it is, he is easily one of the best, most versatile chefs, too, and he runs the kitchen at Patrono,...

Fusion Done Right

James Vu is a student of everything. The owner (and occasional chef) of La Brasa – a Peruvian-Asian fusion joint in OKC with a ton of history – blends food, booze, art, music and design in his restaurant to give diners the sense that they are existing momentarily in the pages of an art magazine.  Talking to him, he jumps...

Still Having Fun

In May 2012, 28 world leaders flew to Chicago to attend the NATO Summit. The organizers gave the job of feeding the heads of state to the executive chef of Tulsa’s Cox Business Convention Center, Devin Levine – perhaps because he had already successfully catered five PGA championships.  Levine cooked lunch for former President Barack Obama (“It was just a...

A Heart for Serving and Teaching

A chef needs a few key elements to succeed: creative flair; experience and understanding of how a kitchen should run; and a good mind when it comes to business and profitability. A chef must also be a leader, mentor and teacher to those who seek guidance. Michael Paske of the Hamilton Supperette and Lounge in north Oklahoma City combines all...