Chef Jesus Lorenzo
Chef – Ponca City
Chef Lorenzo began his culinary training at the University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management. With more than 20 years of work experience, as well as owning and operating his own food and beverage consulting company, he has served as the Executive Chef for several industry-leading hotels, resorts and casinos. Before joining Osage Casino, Chef Lorenzo was sought out specifically for his talents to serve as Executive Chef for the prestigious Harlow’s Casino Resort in Mississippi. Chef Lorenzo has prepared dishes for President George Bush, government leaders in China and Egypt and NFL’s Super Bowl XXXVIII. Chef Lorenzo has served as the Educational Chairperson for the Texas Chef Association (1992–1996). He is a Certified Executive Chef and a member of the American Culinary Federation.
Chef Raymond Schafer
Chef – Tulsa
As a graduate of the OSU Culinary Arts program, Chef Schafer’s career began in the shadow of some of Tulsa’s best chefs. His experience spans from running complete kitchens to catering small to large weddings and various other celebrations. Chef Schafer has been with Osage Casino – Tulsa since 2012. The daily challenges are what make him thrive in this fast-paced world of food service management. His work at Osage Casino has been exciting and rewarding.
Chef Drew Flatt
Chef – Skiatook
Chef Flatt attended the Culinary Institute of America in New York where he received an AOS degree. His 20-plus years of experience include Oklahoma’s first Four Diamond Restaurant and world-renowned resorts, casinos and hotels.
Chef Flatt has been with Osage Casino since 2012 and was instrumental in the menu and recipe development at the Sand Springs Cafe. His attention to detail and culinary expertise will continue with Fiery Grille in Skiatook.
“Come see us, you won’t be disappointed.” – Chef Flatt
Chef Caleb Sparks
Chef – Bartlesville
Chef Sparks earned his AAS degree in Culinary Arts at Le Cordon Bleu Institute in Dallas, Texas. His years of experience include working at Walt Disney World Resort in Orlando, chef at Glacier Park in Montana, Five Star International Buffet in Hawaii and Westin’s Moana Surfrider Resort on famous Waikiki Beach. Chef Sparks joined Osage Casino – Bartlesville in 2013. His decision to return to his roots in Bartlesville, has been a tremendous asset to Osage Casino.
“My favorite part of the Bartlesville Buffet is the diversity and freshness. From specialty produce to seasonal seafood, I try to bring something from the different cuisines in the places I have lived. We want people to see and taste something they have never had when they come to our buffet.” – Chef Sparks
Chef Geoffrey Cote
Chef – Sand Springs
Chef Cote began his education at The Institute of American Indian Art in Santa Fe, New Mexico. From there he attended Tri County Technology Center in Bartlesville, Oklahoma where he studied Culinary Arts. After graduating in 1994, Chef Cote started working in Tulsa where he discovered his natural talents in Garde Manger. He has won several awards for plating and food presentation. Before joining the Osage Casino – Sand Springs team, Chef Cote used his skills catering private parties and business functions. Now he has joined a handpicked group of chefs in bringing culinary art to Osage Casino guests.
“I look forward to bringing new flavors to an already great restaurant.” – Chef Cote