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Culinary Arts Advisory Council
David Francis Murray Sous Chef Cherokee Yacht ClubDavid Francis Murray has worked in the restaurant business for 18 years, having started his career in culinary arts in the U.S. Army, then graduating from OSUIT's Culinary Arts program. "OSUIT prepares students for real-world careers through its very hands-on program. I want to help the students, because I received help to get where I am now."
Don Conner Sales Tankersley FoodsDon Conner has been involved in sales in the food service industry for 20 years. He graduated from OSUIT, and serves on the Advisory Board to help continue the quality of the program.
Eli K. Huff Owner/Executive Chef Oscars Gastro PubEli Huff has worked in restaurants in all aspects of operations for more than 15 years. He graduated from OSUIT's Culinary Arts program in 2002. He says, "OSUIT's Culinary Program gave me a good wealth of knowledge and I have used that to build my career and run my business today. I would like to be able to give back to that program and bring the knowledge I have gained in the industry to contribute to the program."
Jeff Stark Executive ChefJeffery Stark has been in the restaurant business for 15 years, having graduated from OSUIT. He says he actively seeks and hires OSUIT graduates and interns to work for him. He says, "I'm involved with the OSUIT Advisory Board to give back to the college, and to help educate the students."
Kenneth Wagoner Executive Chef Cancer Treatment Center of AmericaKenneth Wagoner has worked in the restaurant business for 30 years. He currently works at Cancer Treatment Center of America, and has previously worked as a chef apprentice at the Westin Hotel.
Ling Pham Executive Chef Golf Club of OklahomaLing Pham has been a chef for more than 25 years in the country club environment. He has been certified through ACF and CEC for more than 8 years. He says, "I'm serving on OSUIT's Advisory Board because I like to promote the recruitment of future chefs."
Ludger Schulz Owner/Executive Chef Ludger's Cakes & CateringLudger Schulz began his culinary apprenticeship in Germany in 1964. He has worked in Switzerland, Ireland and Sweden before going to Canada in 1970. He worked in Calgary, Canada at the Calgary Inn and the Banff Springs Hotel. He went on to join the Westin Hotels in Vancouver, Canada and continued to work for the chain in Kansas City. Ludger had the honor of being the youngest Executive Chef for the Westin at the time. He worked with the Westin Hotels for a total of 10 years eventually settling in Tulsa when he was transferred to open the Westin downtown.
Michael Fusco Chef Michael Fusco's Riverside GrillMichael Fusco has been in the restaurant business for 28 years, and has worked at Bodean's and owned Flavors Restaurant in Tulsa. He is involved in the OSUIT Advisory Board so that the community will benefit from the graduates it provides to the local restaurant community.
Richard Schlosberg Executive Chef SMGRichard Schlosberg has worked in the restaurant business for 25 years, starting as a dishwasher in Little Italy in New York City. He has handled all culinary operations for the Tulsa Convention Center and the BOK Center. "I currently employ a lead cook and sous chef who are graduates of OSUIT. I am serving on the Advisory Board to help create a solid labor pool of culinary arts graduates in the Tulsa area."
Tim Richards Executive Chef Bodean'sTim Richards has worked in the restaurant business for 24 years. He graduated from OSUIT in 1998 and has worked at Bodean's, which is a restaurant/fish market in Tulsa that has been open for 40 years. He says, "There are currently 6 OSUIT students or graduates who are employed in the Bodean's kitchen, and all of them are very competent."
William Doyle Executive Chef Renaissance Hotel and Convention CenterWilliam Doyle has worked in the restaurant business for 24 years, working at Harrah's Casino, Hyatt Hotels, Adams Mark Hotels, Doubletree Hotels, Renaissance Hotels, and Motion Picture Catering, which is built and owned by John Q. Hammons. He says, "OSUIT students are armed with the knowledge and skills to develop and grow their careers to the highest level. Some of my best associates have been OSUIT graduates." He is involved with OSUIT's Advisory Board because he feels it is his responsibility to do whatever he can to develop the future of culinary arts to the absolute highest level of skill and integrity. |
