Brian Schwartz

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A Heart for Others

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...

A Recipe for Collaboration

“You should get yourself a hobby,” Lisa McIlroy told her husband, Austin. This was back around 2015 as they sat relaxing in a big log...

Life on the Farm

Joe Tierney is a compact, wiry man, full of energy – both physical and mental – and his hands reflect a life spent in honest...

Anything but Ordinary

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...

McKinney’s Modern Dining

Stephen Reshetar has been cooking for as long as he can remember. His parents discovered him one day trying to make an omelet … he...

Familiar, Yet Brand New

“I’m a third generation restaurateur,” says Sheamus Feeley. “And my family’s been farming even longer, so my whole life has been based on food. I’m...

A Long and Winding Road

Most chefs have fond memories of watching their grandma at the stove – Tiffany Taylor, however, does not.  “My grandmother was a horrendous cook,” she...

Palmyra Mediterranean Grill 

Faisal Abdelsamad is an energetic young man with a warm smile. Growing up in Amman, Jordan, he took on roles around the house.  “My mother...

Leaving a Lasting Legacy

Just east of Woodward Park is a massive red brick house that looks as if it was built to last for centuries – and it...

Chengdu Restaurant 

There were two families, newly arrived here from China. One came from Sichuan, a remote and verdant land of rivers and mountains that joins Tibet...