Chef Wyatt Rogers Brings Michelin Star Experience to OSUIT’s Cowboy Chef’s Table Series

Chef Wyatt Rogers Brings Michelin Star Experience to OSUIT’s Cowboy Chef’s Table Series

Chef Wyatt Rogers Brings Michelin Star Experience to OSUIT’s Cowboy Chef’s Table Series

OSU Institute of Technology’s Cowboy Chef’s Table series makes a return for the Summer trimester featuring Chef Wyatt Rogers, Executive Sous Chef at Black Walnut in Oklahoma City.

Presented by the Culinary Arts program in the School of Arts, Sciences & Health, the lunch and learn series is scheduled for June 15 in the State Room on the OSUIT campus.

Tickets are required for the event and are priced at $20 per person. Registration is open, and all proceeds will support The Cowboy Chef’s Table Scholarship Fund benefiting OSUIT Culinary Arts students.

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The luncheon provides a unique opportunity for Culinary Arts students to collaborate with Chef Rogers, gaining valuable experience in preparing dishes influenced by his global travels and culinary expertise.

The four-course meal will begin with Hamachi on lavash, accompanied by Aleppo mayo and fresh herbs. This dish, inspired by his time in New York, holds a special significance as it was the first protein he learned to truly appreciate under the guidance of the Sous Chef at NoMad.

Paying homage to his cultural journey, the second course earned him a coveted spot in a magazine. It will present a fennel and burrata salad featuring peach, Aleppo, basil and mint, combining simplicity with elegance.

The third course will showcase a spiced rack of lamb complimented by hummus-roasted mushrooms, lamb au jus and a delightful touch of mint and pistachio. A culmination of his experiences, this course serves as a heartfelt expression of gratitude to the peers and mentors who pushed him to grow.

Finally, the feast will conclude with a decadent dark chocolate mousse with whipped cream, candied orange peel and pistachio as a tribute to his Cowboy roots.

Guest chefs in the Cowboy Chef series showcase their culinary styles and techniques through live cooking demonstrations captivating the luncheon patrons with their culinary prowess.

“I’ve transitioned from cooking in humble diners to honing my skills in prestigious Michelin-starred restaurants, and the experience gained from working in some of the world’s finest culinary establishments has shaped me, despite the inherent challenges associated with such demanding work,” said Rogers. “From residing in Harlem’s project houses to immersing myself in the diverse tapestry of American culture during my daily commutes to and from NoMad, and then returning to reestablish myself back to my Oklahoma roots, my culinary journey has exposed me to a wide range of experiences.”

In addition to his culinary pursuits, Chef Rogers is also a loving son, brother and uncle, driven by a deep passion for music writing, exploring inspiring food preparations, and planning for the future. Throughout his life’s adventures, his career has provided financial support, while his unwavering passion has driven his endeavors.

“As I participate in the Cowboy Chef series, my motivations are rooted in purpose. I am driven by the desire to cook for my beloved mom, demonstrate to my mentors the profound impact they have had on shaping my culinary journey, and contribute to the community that generously supports their student body. My goal is to inspire and educate students, showcasing the power of passion and respect within the kitchen.”

For more on the Cowboy Chef’s Table luncheon series or to purchase a ticket, visit