Cowboy Chef's Table

Cowboy Chef's Table is a lunch and learn series presented by the OSU Institute of Technology School of Culinary Arts and sponsored by Ben E Keith and US Foods.

Join us for a once in a lifetime opportunity to enjoy lunch prepared by expert chefs and the OSU Institute of Technology Culinary Arts students. The format for the second season will be somewhat different for those who attend the luncheons. There will be four luncheons throughout the 2018-19 school year, with two chefs doing their take on a classic American dish at each event. 

Watch videos of previous Cowboy Chef's Table events here.


Fried Chicken with Chef Dustin Woods & Libby Billings

Chef Dustin WoodsChef Dustin Woods
Chef Dustin Woods is the banquet chef at Big Cedar Lodge, where he has had the opportunity to cook for three presidents and numerous high-profile celebrities. For the past several years, he has been highly involved in the food service for the Legends of Golf PGA event at Top of the Rock. He assisted in the opening events for Wonders of Wildlife at Bass Pro Shops in Springfield, MO, where they served 3,500 people for two days in a popup, outdoor kitchen. 

Chef Woods has been cooking for as long as he can remember. His love for the kitchen and cooking started in his grandmother’s kitchen at a very young age. After about 20 years in professional kitchens, he enrolled at OSUIT, where he received an associate degree in Culinary Arts.

While he attended OSUIT, he was part of multiple different events, including Chefs for a Cure, Oddesy de Culinare and Sun Gala, among others. He was also a member of the American Culinary Federation, Future Chefs Association and Phi Theta Kappa.  

Chef Woods enjoys the challenges of large, VIP events and the opportunity to cook new types food. He also has done multiple cooking demonstrations for a wide variety of audiences, including television appearances.

Chef Libby BillingsChef Libby Billings
Chef Libby Billings is the owner of Elote Cafe & Catering, The Vault and Roppongi in Tulsa and is serving her second term as Downtown Coordinating Council’s chairwoman. She’s credited with the revitalization of the Tulsa Deco District after forming and residing as president of the Deco District Neighborhood Association for its first five years. During those years, she brought crowds to downtown Tulsa with Salsafest and its Chihuahua races, The Pop Up Shops, Chalkfest and, of course, the Luchadores.  

In addition to her focus on urban revitalization, Chef Billings leads Tulsa's restaurant industry with her commitment to local foods and sustainability. Elote was the first restaurant to recycle, compost and use biodegradable to-go boxes in Tulsa. Chef Billings has no investors and is proud to be a role model for other women and girls who want to follow their entrepreneurial dreams.

Chef Billings is a Tulsa native, Booker T. Washington hornet, OSUIT School of Culinary Arts graduate, local foods enthusiast and a proud mother of two.


Price: $20 | Tuesday, December 4, 2018 from Noon – 1 p.m.

Reserve Your Seat

Tacos with Chef Lorenz Quiambao & Chef Kirk Swaby

Chef Lorenz QuiambaoChef Lorenz Quiambao
Chef Lorenz Quiambao is the executive chef of the Guckenheimer at Google in Pryor, Oklahoma, where he’s involved with a constantly evolving food philosophy built around sustainability. He says, “It's rad to know that we're shaping the future of food preparation and consumption.”

Chef Quiambao initially attempted culinary school right out of high school, but struggled to afford tuition. He quit school and worked a variety of jobs until, after bringing something to a work potluck lunch, his supervisor recognized he had a different calling and gave him an ultimatum to find a culinary school, along with a signed recommendation letter. He attended the New England Culinary Institute in Vermont.

Chef Quiambao and his wife, Lynn, have twin daughters.

Chef Kirk SwabyChef Kirk Swaby
Chef Kirk Swaby is the newly appointed executive chef of Gathering Place, Tulsa's Riverfront Park. Before moving to Tulsa, he was the Executive Chef and Owner of Mange La Vie, a boutique catering & private chef company located in Chicago.

Chef Swaby started his culinary education in Toronto, Canada, at George Brown Culinary School, but then pursued a degree in culinary arts from prestigious Le Cordon Bleu College of Culinary Arts in Chicago. He has since worked his way from humble dishwasher to preparing food for some of the hippest restaurants.

While in Chicago, Chef Swaby worked alongside a non-profit subsidiary of Meals on Wheels to aid in providing meals for senior citizens and disadvantaged persons. In his spare time, he would also go and provide healthy meals for the homeless within the Chicago area. With soup kitchens only open certain times of the day, he hopes to continue partnerships with local grocery stores and bakeries within Tulsa.


Price: $20 | Tuesday, February 5, 2019 from Noon – 1 p.m.

Reserve Your Seat

Meatloaf with Chef Jennifer Hill Booker & Chef Rob Johnson

Chef Jennifer Hill BookerChef Jennifer Hill Booker
Chef Jennifer Hill Booker is the owner and executive chef of Your Resident Gourmet in Atlanta, Georgia, and author of two cookbooks: Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow. She is also a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South™ Dinner Series, and currently sits on the James Beard Foundation Food Waste Advisory Council. Chef Booker is a member of the 2018 No Kid Hungry Atlanta Society as well as a member of the 2018 AF&WF Advisory Council.

Chef Booker earned her bachelor’s degree from the University of Tulsa, and subsequently chose to pursue her passion, graduating at the top of her class from OSUIT’s School of Culinary Arts. She went on to earn top honors from Le Cordon Bleu College of Culinary Arts in Paris, France with a Base de Cuisine certificate.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Booker created a unique style of cooking that she termed Modern Southern Healthy Cuisine with a French Accent, which she shares through her company, cookbooks and delicious dishes.

Chef Kirk SwabyChef Rob Johnson
Chef Rob Johnson is a Food Fanatics chef and executive chef with US Foods in Oklahoma City. Chef Johnson has over 20 years of food and hospitality industry experience and gained important culinary knowledge and experience through his travels in the U.S. Armed Forces. 

Chef Johnson’s first experience with food came while watching Julia Child on television as a child sitting on the floor in his grandmother’s living room. He is a graduate of Le Cordon Bleu in Austin, Texas, where he honed his love for Southwest cuisine. 

As a Food Fanatics Chef, Chef Johnson shares his passion for food and building the food culture with chefs and restaurateurs across the country.


Price: $20 | Tuesday, April 9, 2019 from Noon – 1 p.m.

Reserve Your Seat


Barbecue with Chef Alex Pierce and Chef Miranda Kaiser

Chef Ryan Lopez, Personal Chef to Kevin Durant

Download the Recipe Card for Roasted Pollo with Farro

Executive Chef Theron Jessop, Springs at the Artesian

Download the Recipe Card for Braised Beef Cheeks

Chef Josh Valentine, Carlton Landing and Top Chef Finalist

Download the Recipe Card for Falafel and Adana Kebabs

Executive Chef Jonathan Moosmiller, Southern Hills Country Club

Download the Recipe Card for Coffee & Chili Crusted Vegas Strip Steaks

Executive Chef Ben Alexander, The Tavern

Download the Recipe Card for Pan Seared Trout with Carrot and Ginger Purée

Executive Chef Devin Levine, BOK Center

Download the Recipe Card for Cornmeal Crusted Catfish & Crab