Award-winning Chef to Headline Next Cowboy Chef's Table

Southern Hills Country Club Executive Chef Jonathan Moosmiller

OSU Institute of Technology’s School of Culinary Arts will welcome award-winning Master Chef Jonathan Moosmiller as part of the Cowboy Chef’s Table series.

“I am super excited and honored to be a part of Cowboy Chef’s Table,” said Moosmiller, executive chef of Southern Hills Country Club in Tulsa. “As professionals we have a responsibility to give back as much as we can to help the next generation coming up in our industry.” 

The fourth luncheon in the Cowboy Chef’s Table series is Tuesday, Feb. 6, at noon in the State Room on the OSUIT campus, 1801 East 4th St., in Okmulgee.

First, guest chefs spend the morning with students teaching them how to prepare the menu’s dishes.

“It is always a great feeling being back in a culinary school kitchen, it takes me back to a simpler time in my career when everything was new and exciting,” he said. “I always leave these events super charged and excited to get back in the kitchen due to the enormous positive energy and desire to learn that the students always show.”

Then at noon, Moosmiller will present a cooking demonstration of that day’s featured menu to guests in the State Room and will talk about his career and culinary style.

Tickets to the luncheon are $15 with proceeds going to the Cowboy Chef’s Table Scholarship Fund for OSUIT culinary students. U.S. Foods and Ben E. Keith are donating the food for the luncheons, and U.S. Foods has already donated $500 to the scholarship fund.

School of Culinary Arts Dean Gene Leiterman said he wanted to have an event that would benefit students and bring renowned chefs as well as guests from the surrounding area and potential students to the OSUIT campus.

“Each event improves on the one before to produce better experiences for the students and guests,” Leiterman said. “We purposefully selected a diverse group of chefs with varied backgrounds for the first Cowboy Chef’s Table series in order to provide different menus, experiences and culinary points of view that can be shared with the audience and the students.”

Moosmiller graduated from Johnson and Wales University in Providence, Rhode Island, before studying at the famed Moulin de Mougin in Mougin, France.

He held positions at the Westchester Country Club and the Genesee Valley Club, both in New York, before coming to Oklahoma to serve as executive chef at Southern Hills Country Club in Tulsa.

Moosmiller is a Certified Master Chef and in 2008 he was named the American Culinary Federation’s Northeast Chef of the Year.

On the menu for the upcoming luncheon is coffee and chili crusted flat iron steak, corn cakes, pickled vegetables and chimichurri.

“My culinary style is very simple— simplicity in elegance. Procure the very best ingredients you are able and treat them with respect not only in cooking but in presentation as well. Keep things simple and don’t overcomplicate it,” he said.

Moosmiller is the fourth guest chef in the luncheon series with two more presentations scheduled through the summer.

The three previous Cowboy Chef’s Table luncheons have raised close to $6,000 for the scholarship fund with the goal of awarding scholarships from that fund in the fall semester.

For more information or to reserve your seat to the Cowboy Chef’s Table luncheon, go to osuit.edu/chefstable.

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