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Charles has been in and out of the kitchen for decades. He started in the ‘80s with a small culinary school, Judith Ets-Hokin’s in San Francisco. From culinary arts, Charles then tackled bread baking, schooling at the American Baking Center in Minneapolis under Didier Rosada, the French born coach of the world champion American Coup de Monde team. He then studied briefly in France at the Ecole de Boulangerie d’Aurillac with the Bread Bakers Guild of America.
After working in restaurants in many states, Charles attended the French Culinary Institute in Manhattan, New York, graduating with distinction in Culinary Arts. While in New York, Charles interned at Bar Boulud, one of Daniel Boulud’s signature restaurants. He also has taught both culinary and pastry arts and has assisted with many famous chefs, including Martin Yan, Cook’s Illustrated Magazine’s Chris Kimball and master chef Jacques Pépin.
Although trained formally in classic French cuisine, Charles has traveled extensively in Italy and lists Italian food as one of his passions. Of Polish decent, Charles also has taught Polish cuisine classes in Austin, Texas.
Most recently, Charles was a sous chef at the award winning SMOKE. On Cherry Street, a woodfire grill and cigar bar in Tulsa.