Brian Schwartz

“In India,” says Patchaiappan Murugavel, “everyone – parents, grandparents, children – is interested in cooking.”  He should know, he grew up in Pondicherry, a pleasant...

He’d never admit it, but Brian Green is bone-tired. Executive chef at Tulsa’s Noche, he’s been working fifteen hour days for three weeks straight, with...

If you met Andrew Aguero any time within the past year and a half, you couldn’t fail to notice his excitement. He’d just been signed...

Michael Wilson was born to be a chef. This was apparent early.  “As soon as I got tall enough to see above the counter,” he...

Fear of flying – it’s not uncommon. But Kate Atkinson’s approach to it is: she enrolled in flight school and is currently on her way...

You come expecting magic; Grey Sweater doesn’t disappoint.  Seats are arranged as in a theater. On a spotlit stage, James Beard Award-winning chef Andrew Black...

William Lyle The Summit Club, TulsaDish: Shrimp and saffron basmati stuffed tandoori chicken wings William Lyle’s cooking is as global as it gets. From early...

The night Elliot Nelson told his parents he was building a big Irish pub in downtown Tulsa, they drove to see the neighborhood for themselves....

Frank Vivacqua has loved cooking for as long as he can remember. He was born into a large and loving Italian-American family in Chicago.  “From...

Everyone who meets her agrees that Lindsey Scotney is the kindest person around.  But, she says, “I became a chef out of spite. My cooking...