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Chef Series

BenI am pleased to extend an invitation to you to join the School of Hotel and Restaurant Administration as we celebrate the 2016-2017 Distinguished Chef Scholarship Benefit Series.

This cornerstone event serves as a pivotal educational component for our students’ academic and professional development and is one of the premier events on the Oklahoma State University campus. In celebration of our 25th anniversary, three of our highly accomplished alumni will join us. Additionally, we will welcome the Executive Chef at Tulsa’s Southern Hills Country Club plus a highly regarded educator from the Culinary Institute of America.

Please join us as we celebrate the long-standing tradition of HRAD students and faculty working hand-in-hand with cutting-edge professionals to produce an evening of hospitality at its finest. Chefs, restaurant owners, culinary experts, vintners and our patrons have each played a significant role in creating a truly world-class learning environment for our students.

I would like to extend a heart-felt thank you for your commitment to making this event so successful and providing such meaningful support to our students!


Ben Goh
Assistant Dean / Director / School of Hotel and Restaurant Administration

Click here to download the application for Distinguished Chef Scholarships

Meet the Chefs

BaldridgeJ.D. Baldridge
Chef de Cuisine
Ajax Tavern at The Little Nell
Aspen, Colorado

J.D. Baldridge first discovered his love for cooking from his family when they would prepare meals together at home in Oklahoma.

J.D. attended Oklahoma State University where he earned a bachelor’s degree from the School of Hotel and Restaurant Administration. During his schooling, he spent time abroad at the Caesar Ritz Hotelier School in Le Bouveret, Switzerland. Upon his return to Oklahoma, J.D. managed Joseppi’s Italian Kitchen until 2010, when he moved to New York to study at the Culinary Institute of America in its A.C.E. program — a fast-track program for students with industry experience.

In 2013 J.D. moved to Colorado to work at Ajax Tavern, one of two restaurants at The Little Nell, Aspen’s only 5-star, 5-diamond hotel and was quickly promoted to supervisor. A year later he was offered the position of Sous Chef at element 47, The Little Nell’s fine dining restaurant. During that time, the restaurant received its 5-star designation from Forbes, and The Little Nell received its Relais & Chateaux affiliation. J.D. then returned to the Ajax Tavern where he is currently the Chef De Cuisine.

chef Trevor Tack
Executive Corporate Chef
McNellie’s Group
Tulsa, Oklahoma

Born and raised in Oklahoma, Trevor Tack began his culinary endeavors while attending Oklahoma State University. After that time, Trevor joined the Chalkboard restaurant in Tulsa. He worked under the tutelage of the late Paul Caplinger who instilled in him a strong belief to pay forward the invaluable lessons learned under a mentor. Currently, Trevor is serving as the Executive Corporate Chef for the popular McNellie’s Group. This diverse and eclectic group operates 15 different restaurants over several unique concepts in Oklahoma and is looking forward to expanding into other markets very soon. Trevor was previously the Executive Chef at the esteemed Bodean Seafood Restaurant. He has also served as the Executive Chef of Sochey Jazz Café, R Bar and Grill, The Stonehorse Café and Dalesandro’s. His cooking can best be described as having a focus on seasonality, sustainability and blending regional and international fare with classic technique.

chef Jonathan Moosmiller
Executive Chef
Southern Hills Country Club
Tulsa, Oklahoma

Jonathan Moosmiller is an ACFCertified Master Chef (CMC) and currently the Executive Chef of Southern Hills Country Club in Tulsa. He holds an associate degree in culinary arts from Johnson & Wales University in Providence, Rhode Island, and apprenticed under Roger Vergé at Le Moulin de Mougins in Mougins, France. He has held various positions, including Executive Chef at Westchester Country Club in Rye, New York, and Executive Chef at Genesee Valley Club in Rochester, New York. He assisted the ACF Culinary Team USA at the 2008 Internationale Kochkunst Ausstellung, or “Culinary Olympics,” in Erfurt, Germany, as a Sous Chef. Jonathan was named ACF Northeast Region Chef of the Year in 2008. He is also a member of ACF Tulsa Chapter. Jonathan lives in Jenks with his wife Jessica and their three children.

chef Dr. Shahrim Karim
Associate Professor
University Putra Malaysia
Serdang, Selangor, Malaysia

Dr. Shahrim Karim joins us from Kuala Lumpur, Malaysia, where he obtained his associate degree in culinary arts. He earned a bachelor’s degree in hotel and restaurant management from New York University and an MBA in Malaysia. He holds a Ph.D. with a specialization in hospitality administration from Oklahoma State University.

Currently, Dr. Karim is an associate professor at University Putra Malaysia and focuses his research on documenting and sustaining national heritage foods of Malaysia. He has made numerous contributions to and appearances on television and is often cited as an expert resource by the industry and media.

Dr Karim’s talent and interest in food brought him to the Raffles Hotel in Singapore before moving to New York City in the ‘90s. After graduating from New York University, he worked at the Sheraton New York and Malaysia Tourism Promotion Board. At the same time he was also responsible for promoting Malaysian cuisine in New York City at the United Nations, the Malaysia Embassy and at several tourism events.

Dr. Karim combines a classical and contemporary approach in creating exceptional tasting heritage foods. Now, he travels the world to showcase Malaysian heritage foods and conducts cooking demonstrations from Saudi Arabia to Kazakhstan to Thailand and Europe. In Malaysia, he is the food heritage authority in the country. So far, he has published three cookbooks and has several works in progress. He enjoys gardening and cooking for friends and family.

chef Dwayne Lipuma
Assistant Professor
Culinary Institute of America
Hyde Park, New York

Chef Dwayne Lipuma is an assistant professor of culinary arts at the Culinary Institute of America (CIA) in Hyde Park, New York. He holds an associate degree in culinary arts from the CIA and a bachelor’s degree from the University of New Mexico in Albuquerque. He has held various positions, including Executive Sous Chef at the Park Avenue Café in New York City, at Iridium in New York City, at The River Café in Brooklyn, New York, and he was Saucier/Charcuterie at Aureole in New York City. He has also held positions at The Marriott and Four Seasons Hotels.

Student Experience

chef Colten Wesley Hall
Front of House Manager
Distinguished Chef Series, 2016

“It was an unforgettable experience to serve as the Front of House Manager for the Distinguished Chef Series in 2016. It was so rewarding to be able to work in tandem with such incredible chefs, faculty and my fellow students to prepare this experience for our patrons and guests. The knowledge that I gained from the Chef Series will be unmatched in my college career and I look forward to applying it to my future in the industry. I am so grateful for learning opportunities like this that prepare students for a future in the hospitality industry.”

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