August 6th, 2013 by Jill Meredith – Comments (1)
If you think you have to go to the coast to get the freshest seafood, expertly prepared, think again. For years, Bodean Restaurant and Market has been the place to go for the highest quality seafood in Tulsa. In June, Chef Trevor Tack took over the helm, and restaurant is thriving under his leadership.
Born in Norman and raised in Chickasha, this talented young chef says that his desire to work with food started when he was a kid.
Photo by Joe Price
“My parents didn’t like to cook, so I did not grow up eating good food. We were on a seven meal, rotation, including red chicken, green chicken, Domino’s Pizza and Hamburger Helper.”
After graduating from OSU with a degree in Hotel and Restaurant Management, Tack’s culinary itinerary around town included The Chalkboard, Stonehorse Cafe, Dalesandro’s, Sochey and R Bar and Grill before coming to Bodean. He credits the late executive chef of The Chalkboard, Paul Caplinger, for influencing him the most in his career thus far.
Tack continues serving the high quality seafood that the restaurant has always been known for, while creating dishes around what is fresh and in season.
If you’ve never been to Bodean or haven’t been for a long time, go soon and indulge in this gifted chef’s inventive menu.
Bodean Restaurant & Market
3376 East 51st Street
Tulsa, OK 74135
(southeast corner of 51st & Harvard)
Restaurant & Lounge Hours
Jill Meredith – Author
Jill is a foodie and freelance writer who lives in Broken Arrow with her husband, their daughter and some furry family members. She loves spending time in the kitchen developing new recipes and reading cookbooks like novels. Besides writing for TulsaFood.com, Jill also writes monthly food related columns for Oklahoma Magazine and several weekly articles for Examiner.com. She loves sharing her knowledge and has even taught cooking classes.
Tags: Chef Profiles