OKLAHOMA CITY (June 11, 2025) – Oklahoma chefs stand committed to delivering good food and beverage experiences. Now and in the future.
And they keep delivering, in their restaurants and in their mentorship, which again will be on display at the annual Odyssey de Culinaire, well into its third decade as a premium event, yet reimagined for 2025 with a refreshed format.
Still, Odyssey remains focused on highlighting and raising funds for ProStart, a program preparing high school students to become tomorrow’s leaders in the restaurant and foodservice industry.
This year’s event, featuring 15 of the state’s top chefs – paired with Oklahoma student sous chefs – is set for July 9 at the Skirvin Hilton Hotel in downtown Oklahoma City. New for 2025, the chefs are presenting an interactive tasting experience of food and wine aimed at creating an unforgettable night of flavor and collaboration, all while working alongside students.
The lineup of chefs is impressive: Kurt Fleischfresser of Western Concepts Restaurant group; Ben Alexander of McNellie’s Group; Meghan Synco of Hal Smith Restaurants; Amaru Loetz of Sedalia’s; Levi Bouska of Butcher BBQ Stand ; Tyler Sherbon of Ma der Lao; Shollie Hammons of Omni Oklahoma City Hotel; Josh Valentine of Cloud Puncher at Lively Hotel; Alex Pierce of Southern Hills Country Club; Joel Bein of The Meat and Cheese Show; Marc Guizol of Oklahoma City Golf and Country Club; Eric Smith of The Crown; Sheamus Feeley of Malfi Enoteca; Chris Barton of Skirvin Hotel; and Jonas Favela of The National Autograph Collection.
Tickets for the event (must be 21 or older to attend) are $150 per person, or $1,500 for a table of 10. All proceeds directly benefit the Oklahoma Hospitality Foundation, supporting
one of its primary objectives in preparing students for successful careers in the culinary and hospitality industries.
“Odyssey de Culinaire really showcases the best of what Oklahoma ProStart is about,” said lead chef Mark Vannasdall, with Traditions Hospitality Group. “Providing talented students an incredible opportunity to be mentored by professional chefs while guests enjoy a delicious dinner paired with great wines from across the country.
“We are excited to be partnering with so many talented chefs and winemakers willing to help support the future of the industry by mentoring these talented high school students. Guests will be treated to a dynamic tasting menu with wine pairings.”
The evening begins with check-in at 5:45, then a short program at 6:15, followed by the opening of the tasting experience at 6:30, a live auction – chef curated wine dinners and unique travel excursions – before Odyssey comes to a close at 8:30. There will also be a silent auction.
“The Oklahoma restaurant industry truly shows their best at Odyssey by the support and time dedicated to mentoring culinary students,” said Oklahoma Hospitality Foundation President Kim McLendon, with McLendon Consulting. “We are very proud of the 20-plus years that Odyssey de Culinaire has been raising funds for Oklahoma ProStart. This year, it will be truly a memorable and newly imagined experience.”
At each tasting station, chefs and their students will greet quests with their creations, which are paired with wine offerings, providing attendees an opportunity to witness the collaboration up close.
Success stories featuring students who have entered the profession continue to grow, with some 1,200 students from 24 high schools and career technology centers across the state engaging in the ProStart program.
“By supporting Oklahoma ProStart through Odyssey, we can close the gap on the funds needed to support culinary teachers in the classroom,” said Roberta Helsley, director of workforce development for the Oklahoma Restaurant Association.
“We know through our work, this event will provide needed dollars for field trips, lab supplies and food demonstrations that help develop skills needed in the hospitality industry.”
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