Chefs

Kurt Fleischfresser

Food and Beverage Director - Western Concepts Restaurant Group

At age 20, chef Kurt Fleischfresser began his career at Le Vichyssoise in Chicago under Chef Bernard Cretier. He went on to perfect his culinary skills at some of the finest restaurants in the nation, such as The French Room at The Adolphus Hotel in Dallas, Enjolie at The Mandalay Four Seasons in Los Colinas, Vincent’s on Camelback in Phoenix, and La Champagne at the Registry Resort in Scottsdale.

In 1988, Kurt was invited by his friend Chris Lower to oversee the kitchen at The Coach House. Eventually, they became partners and established some of the best restaurants in Oklahoma, including The Metro Wine Bar & Bistro, Ground Floor Café (7 locations), Iguana Lounge, Earl’s Rib Palace, The Museum Café, Portobello, The Deep Fork Grill, Irma’s Burger Shack, and Montrachet (Tulsa).

In 2004, Kurt obtained full ownership of The Coach House, and in 2009, joined Carl Milam and Western Concepts Restaurant Group. The combined restaurants gross over 8 million dollars annually.

Chef Kurt has twice been invited to the world-renown James Beard House in New York City as part of the Great Regional Chefs Program, and is a two-time finalist in the prestigious American Culinary Gold Cup Competition which is the first portion of The Bocuse d’Or. In 2003, Kurt won Oklahoma’s “The Taste of Elegance” award sponsored by the Pork Producers. In April of 2009, Kurt was awarded the Medaille de Merite by L’Academie de Gastronomie Brillat-Savarin for his contributions in education in the culinary arts.

Kurt currently serves on the Board of Directors for the Oklahoma Restaurant Association and is a member of The James Beard Organization and Slow Food.

Jason Jones

Executive Chef - The Tasting Room, Will Rogers Theatre & Sushi Neko

Graduated from Florida Culinary Institute in 1993, Jason Jones started out working in restaurants such as Chuck & Harold’s Seafood, Jetty’s Seafood and Roadhouse Grill. He worked at Four Season’s in Palm Beach, P.G.A National Resort in Palm Beach where he competed on their Culinary Team, receiving 1 Gold Medal and 2 Silver Medals in the Senior Team Competition.

In 2000 he became Sous Chef at P.G.A National Resort Country Club. Then he went on to work at the Medalist Country Club for Greg Norman. In 2004 he was named Executive Sous Chef at Mirasol Country Club where they hosted the Honda Classic in which Jason executed the culinary activity and fed 5,000 people during the tournament.

In 2008, he went on to work in Boca Raton, FL at Broken Sound Country Club as the Head Chef for the Old Course Country Club. He oversaw both of the Clubs as the Executive Sous Chef, overseeing 5 Restaurants and 3 Banquet facilities. He is self-taught in Ice Carving, Garde Manger, Baking & Pastries and has a passion for BBQ, Charcuterie and good ole comfort food.