OSU Institute of Technology (OSUIT) is proud to unveil the lineup for its 2024-2025 Cowboy Chef Series, featuring three dynamic culinary experiences. Each event will showcase a celebrated chef, distinctive cuisine themes, and a valuable opportunity for OSUIT culinary students to gain hands-on learning alongside industry leaders.
Proceeds from these luncheons directly support scholarships for OSUIT Culinary Arts students, meaning that every meal helps build the future culinary workforce.
This year’s Cowboy Chef Series will present New American, Nouvelle (French), and Fusion cuisines, offering attendees a rich array of culinary artistry and flavors. Here’s what’s on the menu for this year:
November 21, 2024
Cuisine Theme: New American Cuisine
Featured Chef: Tim Slavin
Bio: Tim Slavin combines his expertise in organizational management, financial analysis,
and operational strategies to foster growth and excellence in culinary ventures of
all sizes. From orchestrating a televised 500-guest wedding on a cattle ranch to catering
for film sets with demanding schedules, Slavin has crafted some of Oklahoma’s finest
dining experiences. His passion for hospitality shines in both intimate gatherings
and large-scale events. Deeply rooted in Oklahoma, Slavin remains a vital influence
on the Midwest’s dining scene and is dedicated to shaping the future of food and hospitality.
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.
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.
A Unique Learning Opportunity
The Cowboy Chef Series 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.
Tickets for each luncheon are $30 and can be purchased at OSUIT Cowboy Chef’s Table. 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!