Cowboy Chef's Table Series (Fall 2026)

Chef Ben Hutton’s culinary journey began in the red Oklahoma soil of Apache, where he learned from his farming family the value of seasonality, preservation, hard work, and respect for ingredients.

He entered his first professional kitchen at 15 and quickly developed a passion for the craft. By 21, he was an Executive Chef in Oklahoma City, leading restaurants focused on Japanese fusion and Spanish tapas. His career later brought him to Scratch Kitchen & Cocktails and Thirty Nine Restaurant at the First Americans Museum, where he worked alongside acclaimed chefs and explored Indigenous ingredients and culinary traditions.

Today, Ben’s cooking blends Southern comfort, Indigenous ingredients, classical technique, and Oklahoma-grown products. His philosophy is simple: exceptional ingredients, treated with respect, need little embellishment.

At the Cowboy Chef’s Table, Chef Hutton will share that philosophy through a four-course experience featuring lobster salad, roasted root vegetables, chicory coffee–crusted short rib, and brown butter cornbread cheesecake.