Join us in the Demonstration Kitchen for OSU Cowboy Chef's Table Lunch and Learn with Chef Quiambao and Chef Swaby. Chef Lorenz Quiambao is the executive chef of the Guckenheimer at Google in Pryor, Oklahoma, where he’s involved with a constantly evolving food philosophy built around sustainability. He says, “It's rad to know that we're shaping the future of food preparation and consumption.”
Chef Quiambao initially attempted culinary school right out of high school, but struggled to afford tuition. He quit school and worked a variety of jobs until, after bringing something to a work potluck lunch, his supervisor recognized he had a different calling and gave him an ultimatum to find a culinary school, along with a signed recommendation letter. He attended the New England Culinary Institute in Vermont. Chef Quiambao and his wife, Lynn, have twin daughters.
Chef Kirk Swaby is the newly appointed executive chef of Gathering Place, Tulsa's Riverfront Park. Before moving to Tulsa, he was the Executive Chef and Owner of Mange La Vie, a boutique catering & private chef company located in Chicago.
Chef Swaby started his culinary education in Toronto, Canada, at George Brown Culinary School, but then pursued a degree in culinary arts from prestigious Le Cordon Bleu College of Culinary Arts in Chicago. He has since worked his way from humble dishwasher to preparing food for some of the hippest restaurants.
While in Chicago, Chef Swaby worked alongside a non-profit subsidiary of Meals on Wheels to aid in providing meals for senior citizens and disadvantaged persons. In his spare time, he would also go and provide healthy meals for the homeless within the Chicago area. With soup kitchens only open certain times of the day, he hopes to continue partnerships with local grocery stores and bakeries within Tulsa.