Cowboy Chef's Table
The Cowboy Chef's Table Series at OSU Institute of Technology is a signature culinary experience that connects guests with renowned chefs, unique cuisine themes, and hands-on learning opportunities for OSUIT Culinary Arts students.
This ongoing series features distinguished chefs who bring their expertise in various culinary styles, offering attendees a memorable dining experience while helping shape the future of the culinary industry. Proceeds from each event directly support scholarships for OSUIT Culinary Arts students.
Chef's Table enables OSUIT culinary students to work closely with these top chefs, participating in live demonstrations and preparing multi-course menus. This hands-on experience is key to OSUIT’s mission of delivering real-world, industry-driven learning for its students.
2024-2025 Cowboy Chef Series
Tickets for each luncheon are $30 and must be purchased online prior to the event through the links below. All proceeds benefit scholarships for Culinary Arts students through the Cowboy Chef’s Table Scholarship Fund.
Don’t miss the chance to enjoy world-class cuisine while supporting the next generation of culinary talent. Seating is limited, so reserve your spot today!
March 13, 2025
Cuisine Theme: Nouvelle (French) Cuisine
Featured Chef: Chad Horvath
Bio: Originally from Pleasant Grove, Utah, Chad Horvath discovered his culinary passion
early. With over 20 years in the hotel industry and a Culinary Arts Degree from Scottsdale
Culinary Institute’s Le Cordon Bleu program, Horvath has held prominent positions,
including Executive Chef and General Manager at esteemed venues like the Tulsa Club
Hotel and Chateau on the Lake in Branson. He now manages multiple kitchens for SERVEGROUP
in Tulsa. A member of the Disciples of Escoffier International Society, led by the
great-grandson of Auguste Escoffier, Horvath brings modern French cuisine expertise
to his role.
1st Course: Coconut Crusted Sea Bass
Sweet Thai Chili Broth | Micro Cilantro
2nd Course: Hydro Caprese Soup
Tomato Water | Olive Oil Powder | Baby Heirloom Grape Tomatoes | Basil Oil | Chiffonade
Basil | Fresh Mozzarella | Balsamic Reduction
3rd Course: Filet Oscar
Beef Tenderloin | Fried Crab Ravioli | Roasted Potatoes & Asparagus Tips | Olive Oil
Blistered Grape Tomatoes | Sauce Bearnaise | Micro Green Salad
4th Course: Candied Bacon Chocolate Torte
Chocolate Dipped Candied Bacon | Mini Funnel Cake | Berry Compote
Sponsored by: ONE Gas
July 31, 2025
Cuisine Theme: Fusion Cuisine
Featured Chef: Mark Vannasdall
Bio: Mark Vannasdall, Vice President of Culinary Operations at Traditions Hospitality
Group, brings extensive experience as an executive chef. A graduate of Johnson & Wales
University, Vannasdall has collaborated with top organizations such as Chesapeake
Energy and Aramark Business Services. A mentor for Oklahoma ProStart students, he
has also led the Odyssey de Culinaire, an Oklahoma Restaurant Association fundraiser,
for the past six years. Vannasdall’s dedication to mentorship and culinary innovation
has made him a distinguished industry leader.
Tickets on sale soon