Head Chef and Owner of Pizzeria Gusto
Kathryn’s passion for Italian cooking shines through in every pasta dish and pizza slice served at Pizzeria Gusto. She is also the executive chef and co-owner of two other OKC community favorites: Big Truck Tacos and Back Door BBQ.
Head Chef and Owner of Laffa
Miranda is an England native who spent 14 years in Israel and is now based in Tulsa. She was highlighted in PureWow as one of “20 extraordinary women running and cooking in restaurants with food that will bring you to your knees.”
Head Chef and Owner of Ma Der Lao Kitchen
Jeff is known for offering and introducing Japanese-inspired dishes that haven’t been seen in Oklahoma City. He gained national attention as Eater’s “22 Hottest Food Trucks Across the US” and “14 Hottest Ramen Shops Across the US.” Jeff was a 2020 James Beard Foundation semifinalist for Best Chef in the Southwest region. He is also the owner and operator of two Japanese restaurants – a ramen shop (Goro Ramen) and a fried chicken shop (Tori Tori).
Head Chef at Tacos x Mezcal
Tacos x Mezcal brings traditional Mexican dishes that represent the country’s true street food experience. The owners partnered with Sebastian, a prominent and highly skilled chef from Punta de Mita, Nayarit, Mexico. He has developed the restaurant’s menu consisting of authentic Mexican street food with his creative touch and flavoring that represent the spirit of Mexican cuisine.
Head Chef at Thirty Nine Restaurant
Loretta is an American chef, Native foods historian, food writer and television show host. She is an enrolled member of the Potawatomi tribe. She wrote and hosted the PBS series Seasoned With Spirit: A Native Cook's Journey. Oden writes a column, Spirit of the Harvest, for Native Peoples Magazine.
Proprietor of the Justin Thompson Restaurant Group
Chef Justin Thompson is the proprietor of the Justin Thompson Restaurant Group, co-owner of Farrell Family Bakery and author of “Trial & Error: Recipes and Lessons Learned by a Chef & Restaurateur.” Since Justin began his culinary career in 2002, he’s created an empire of restaurants under his name: Juniper, PRHYME and 624 Catering and Events. Throughout his career, Justin has been named best chef in Tulsa by notable local magazines, received numerous awards and recognition from the Chaine des Rotisseurs, and served as guest chef at the James Beard House in New York City. The first dish he ever cooked? Chicken marsala.
Owner of Tisdale23 Catering and Event Planning
Chef Tiffany Tisdale-Braxton is a mother of three, wife and culinary influencer. As owner of Tisdale23 Catering and Event Planning, Tiffany has over nine years’ experience in the Oklahoma culinary scene. Her impressive resumé details high profile clientele and nationally recognized brands such as the Washington Redskins Organization, AT&T, the National Basketball Association, Lobeck Taylor Family Foundation, and the George Kaiser Family Foundation. Chef Tiffany is also the author of her newest e-book, “Work Mom's Guide to Surviving Weeknight Meals.” Her favorite types of food to cook also happen to be her favorite types to eat: Southern soul, Asian and Mediterranean.
Co-founder of the Western Concepts Restaurant Group
Kurt Fleischfresser, widely renowned chef and restaurateur, began his culinary career over 30 years ago, cooking at Oklahoma State University. He first trained under fine-dining French master Chef Bernard Cretier at Le Vichyssois in Chicago. Throughout his tenure, he’s helped transform the Oklahoma City food scene as the director of operations at Vast, owner of The Hutch and co-founder of the Western Concepts Restaurant Group. Kurt’s been twice invited to the James Beard House in New York City as part of the Great Regional Chefs Program and is a two-time finalist in the prestigious American Culinary Gold Cup Competition. In 2009, he was also awarded the Medaille de Merite by L’Academie de Gastronomie Brillat-Savarin for his contributions to culinary arts education. One of his most popular dishes is the rack of lamb.
Executive Chef of Stella Modern Italian Cuisine
California native Melissa Aust is the executive chef of Stella Modern Italian Cuisine. Her love for cooking began when she took over the family cooking duties as a teenager. Fast forward to 1990, when her culinary career took off. Graduating at the top of her class in culinary school, Melissa worked two seasons on Martha’s Vineyard. Shortly after, she took a detour to Oklahoma City to visit a friend and found her new home. At Stella, Melissa’s drive and passion brings a modern leap into the world of Italian cuisine. Because everything at the restaurant is special, she runs “additions” instead of “specials,” giving diners a variety of innovative dishes to experience, like a revamped favorite — chicken and corn risotto.