Chase Pierce
Chef and Lead Food Service Assistant
I really enjoy feeding the people who make the research happen. I’ve met people from a lot of different countries and cultures, so we’ve tried to incorporate dishes in our menus that might appeal to them. Like curries. I try to do a lot of different varieties: lentil, chicken, Thai. And I’m open to cooking vegetarian and gluten-free. It forces me out of my comfort zone. I do like making Oklahoma classics like chicken-fried steak every once in a while. They might not be that good for the body, but they’re definitely good for the soul.
Joined OMRF in 2012
Guilty pleasure:
Braum’s butter pecan ice cream
