Honorary Culinary Chair
Chef Nathan Richard
Chef Nathan Richard is originally from Thibodaux, Louisiana. As a child he helped his grandfather raise livestock and vegetables while also learning how to cook authentic Cajun cuisine from his father.
Chef Richard began working at Commander’s Palace under Chef Tory McPhail, where he served as a pastry chef, sous chef and in-house butcher for five years. Next, he moved to Europe to study different butchers in France and Italy. Upon returning stateside Chef Richard settled in Charleston, SC, where he worked with Mike Lata at Fig and later with Sean Brock at McCrady’s and Husk. He returned to New Orleans to hone his sausage-making and charcuterie skills at Cochon, under the guidance of Donald Link, then Restaurant R’evolution with John Folse and Rick Tramanto. His first Executive Chef position was at the bustling Kingfish, where he worked for three years before accepting the Executive Chef position at Cavan in Spring of 2017. He currently works for ‘Down the Bayou’ (DTB) as an Executive Chef and he wants to bring a modern Cajun gusto to his menus there.
In June 2019, Chef Richard won the title “King of Louisiana Seafood” in an annual statewide chef cook-off. He also won the title “King of American Seafood” after competing against chefs from around the country at the ‘Great American Seafood Cook-off’ in New Orleans. Chef Nathan draws upon all of these vast experiences to create dishes that are reflective of his life and travels. His dishes are based upon the freshest local ingredients and believes that food should be hearty, nostalgic and exciting.
Participating Chefs
Chef Bill Lieb
Chef Bill Leib teaches adult culinary education programs at Francis Tuttle Technology Center in Oklahoma City where he develops curriculum and teaches the next generation of culinarians. Previously, he worked for “Pleasures of the Palate Catering,” the largest catering business in Pennsylvania and managed the catering program at the National Military Park and Museum in Gettysburg. He has been active with the American Culinary Federation and the Oklahoma Restaurant Association since coming to Oklahoma. He is a two-time presenter at the American Culinary Federation National Convention on modern cuisine techniques. He is also a board member for the Oklahoma Restaurant Association and is vice chair of the education committee. In addition, Chef Leib is also active in helping the next generation of culinarians by assisting with the Oklahoma State Prostart, FCCLA, and SkillsUSA competitions.
Chef Alex Pierce
Chef Alex Pierce graduated from the University of North Carolina at Greensboro and is a Certified Executive Chef. He started out as a chef at Greensboro Country Club then went on to be a kitchen manager at Natty Greene’s Brewing Co. Chef Pierce then became an inside sales manager at Southern Foods. In 2012 he went back to Greensboro Country Club and was a Sous Chef and Executive Chef. In 2016 he moved to the Tulsa Country Club as an Executive Chef. Today he is an Executive Chef for Southern Hills Country Club.
Chef Brad Johnson
Chef Brad Johnson is an Executive Chef at Hal Smith Restaurant Group. An OSU alum, he has developed the menus for some of the company’s most successful concepts, including Charleston’s Restaurant, Mahogany Prime Steakhouse, Redrock Canyon Grill, Upper Crust, Louie’s and Toby Keith’s I Love This Bar and Grill. In 2007, Brad purchased the spice company, The Allen Oliver Group, and has successfully built the company into one of the favorites among barbeque restaurants across the country.
Chef Nico Albert
Executive Chef Nico Albert Is a veteran of many of Tulsa’s favorite kitchens including the Brasserie and Lucky’s on Cherry Street. Chef Nico Albert followed a 2-year adventure in craft cocktail bartending by opening a kitchen at MixCo Bar featuring unconventional interpretations of classic pub food. Now leading the culinary team as Executive Chef at Duet, Chef Nico draws on her Acadian and Native American heritage, as well as her continuing affair with Mexican and New Orleans culture and cuisine, to create vibrant, eclectic dishes that are simultaneously comforting and exotic.
Chef Grady Perryman
Chef Grady Perryman is a 1995 graduate of the Scottsdale Culinary Institute. He then went to L’Auberge de Sedona in Sedona, Arizona, with Chef John Harrings. Chef Perryman is an accomplished pastry chef and ice carver. His work has been featured in Arizona Highways and Food and Wine Magazine. Chef Perryman joined the OSUIT School of Culinary Arts in 2005. Before OSU Chef Perryman owned and operated Muskogee Bread Works in Muskogee, Oklahoma. Prior to that he held positions at Big Cedar Lodge in Branson, Missouri, Little Italy Restaurant in Muskogee, Oklahoma, Miss Addies in Muskogee, Oklahoma, and Adams Mark Hotel in Tulsa, Oklahoma. He also serves on the advisory board for Hale High School Culinary Program.
Chef Mark Guizol
Chef Marc Guizol’s culinary background ranges from Europe and Asia to the states where he worked at the Caesars hotels and then owned his own restaurant in Montana before going to work for Chef Joel in Arkansas and now at Oklahoma City Golf & Country Club. Chef Mark, while at The Capital Hotel, has competed in and won several cooking competitions such as Diamond Chef Arkansas, Iron Chef Arkansas, along with several other small local events. He was named 2015 Arkansas Chef of the Year and has appeared numerous times as the face of The Capital Hotel with local radio and television appearances, and appeared twice on the Food Network program “Guy’s Grocery Games.” Prior to accepting the position at The Capital Hotel, Chef Marc was the owner/operator of his own popular 160 seat casual but fine dining restaurant, La Provence, for 13 years, building the business from the ground up.
Chef William Lyle
Chef William Lyle is a New Hampshire native but gained his experience as a chef over the past two decades in the booming Northwest Arkansas area. Upon graduation from the University of Arkansas with a Business Management degree, he accepted the Executive Chef position at Ella’s Restaurant located in the Inn at Carnall Hall. Chef Lyle worked closely with the U of A Hospitality Department and opened his kitchen up for training and internships. He also taught hospitality courses during the summer at ASU Beebe and fulfilled his civic duty as a commissioner on the Fayetteville Advertising and Promotion Commission. He most notably served as the executive chef for Crystal Bridges Museum of American Art in Bentonville, Ar during its first four years. He currently serves as the executive chef at the Summit Club in downtown Tulsa where he prides himself in facilitating the professional and emotional growth of young men and women in his three kitchens.
OKLAHOMA STATE
UNIVERSITY