Advisory Committee

The Oklahoma State University Institute of Technology School of Culinary Arts advisory committee draws from their strengths in many areas of the food services trade. They look at our program from a holistic perspective, always working to strengthen fundamentals and produce in-demand graduates.

The objectives of advisory committees at Oklahoma State University Institute of Technology are:

  1. To review the programs of study and recommend changes in instructional content to best address the needs of employers, the institution and the students;
  2. To review the instructional facilities and recommend changes to best serve the needs of employers, the institution and the students;
  3. To review the faculty qualifications and recommend ways to support their technical currency and professional growth;
  4. To assist with the development of paid internship experiences for students;
  5. To assist with the identification of employment opportunities for graduates;
  6. To assist with orientation of institutional personnel and students regarding the needs of employers; and
  7. To assist with maintaining a positive liaison among employers, students, graduates, institutional governance members, business and industry personnel and others.

The guiding purpose of each advisor and advisory committee is to promote excellence in programs of study and graduates through constructive suggestions and advice.


Chef Jonathan Moosmiller

Photo of Chef Jonathan MoosmillerAdvisory Committee Co-chair

Chef Moosmiller is a Certified Master Chef and is currently the Executive Chef at Southern Hills Country Club in Tulsa, Oklahoma. With his staff of over 30 cooks and chefs he oversees the production of over 125,000 meals annually in nine different outlets.

Before assuming his position at Southern Hills, Chef Moosmiller held positions at The Westchester Country Club as well as the Genesee Valley Club. He is the immediate past president of the American Culinary Federation’s Tulsa Chapter. 

Chef Moosmiller spends his time giving back to community by serving as an advisor for Iron Gate Tulsa, a nonprofit which feeds approximately 700 people in need every day. 

He began his career at Johnson and Wales University in Providence, Rhode Island. Upon completion of his A.A.S. degree he did a stage at the famed Moulin de Mougin in Mougin, France under the famed Chef Roger Verge. In 2008 Chef Moosmiller was awarded the American Culinary Federations Northeast Chef of the Year award.


Chef Devin Levine

Photo of Chef Devin LevineAdvisory Committee Co-chair

Chef Levine, a Certified Executive Chef, is currently the Executive Chef of the BOK Center Arena and the Cox Business Center in Tulsa, Oklahoma. He was previously with Southern Hills Country Club for 34 years and headed the kitchens as Executive Chef for 21 years.

Chef Levine began his cooking career at the young age of 12 at the Camelot Inn of Tulsa, working in all aspects of the kitchen and assumed his first Executive Chef’s position at the Executive Dining Room in the Bank of Oklahoma tower at 19 years old.

Chef Levine has been instrumental in increasing banquet revenue at the Cox Business Center by 400 percent and client satisfaction. He oversees the catering and banquet culinary operation for the BOK Center Arena and the Cox Business Center.

He is a 40-year member of the American Culinary Federation, completing the 3-year A.C.F.E.I., apprenticeship program from 1976-79, obtaining his certified Chef de Cuisine status in 1985 and Certified Executive Chef status in 1990 and recertifying every five years. Chef Levine is currently president of the American Culinary Federation’s Tulsa Chapter.

Chef Levine was voted Chef of the Year in 1989 and 2004; achieved one bronze and two silver medals in ACF approved culinary competitions; and voted Best Country Club Chef in Oklahoma in 1995.

Chef Levine is a past Board of Director for the Oklahoma Restaurant Association and an advisory board member for OSUIT’s School of Culinary Arts and Platt College Culinary Arts program. He is actively involved in numerous local charitable organizations and events.


Advisor

Title

Company
Ben Alexander Executive Chef The Tavern
Carly Austin Culinary Instructor Tulsa Technology Center - Owasso
Brett Barnes District Sales Manager US Foods
Bill Biard Owner/Operator Hammett House
Adele Beasley Director Kitchen 66
Jon Biegel Sales Manager Carlisle
Jennifer Booker Chef/Author Chef Jennifer Booker
Sam Bracken Hospitality Consultant Hotel Indigo
Mark Brown Executive Chef Oklahoma City Golf & Country Club
Dave Cathey Food Writer & Blogger The Oklahoman
Patrick Clark Executive Chef The Red Cup
Weston Corbin Executive Chef Oklahoma Governor’s Mansion
Eric Everett Executive Chef Kiowa Casino
Cabel Faulkner Sales Representative Ben E. Keith Foods
Kamala Gamble Owner/Operator Kam's Kookery / Guilford Gardens
Ben Goh Assistant Dean & Director OSU - School of Hotel & Restaurant Adm.
Arthur Greeno Owner/Operator Chick-fil-a
Lloyd Hawkins Director of Events & Outreach Oklahoma Pork Council
Theron Jessop Executive Chef The Artesian Hotel
Rob Johnson Chef Consultant/Food Fanatic US Foods
Mark Kirke Regional Vice President PF Chang's China Bistro & Red Door Grill
Lindy Lein OSUIT Graduate and HRAD Student Hal Smith Restaurant Group
Devin Levine Executive Chef BOK Center
Ryan Lopez Private Chef Private Chef - Kevin Durant
Jeff Marlow Executive Chef Community Food Bank of Eastern Oklahoma
Jonathan Moosmiller Executive Chef Southern Hills Country Club
John Oje Executive Chef Cancer Treatment Center of Tulsa
Tony Perez Executive Chef River Spirit Casino
Tiffany Poe Executive Chef & Clinical Instructor OSU - School of Hotel & Restaurant Adm.
Chandy Rice Director, Student Programs & Educ. Oklahoma Restaurant Association
Lucas Setterfeild Food & Beverage Director Downstream Casino
Melodie Thornton Executive Chef Guckenheimer - Café Nebu / Café Aravali
Josh Valentine Executive Chef Cultivar
Kenny Wagoner Executive Chef Paddy's Irish Restaurant
Candy Walker Executive Chef Union High School
Dusty Woods Banquet Chef Big Cedar Lodge
Michael Yip Culinary Instructor Tulsa Technology Center - Lemley
Wes Zimmerman Executive Account Manager Certified Angus Beef