Colin has been a member of Et Al. since day 1.

He was born in Chicago, IL, and moved to Tulsa to teach math and computer programming.

He started his professional cooking career in 2018, after teaching for 5 years at Hale High School and Collegiate Hall. Being a chef was his childhood dream, and reading Salt, Fat, Acid, Heat by Samin Nosrat finally gave him the courage to make the leap and begin a professional cooking career.

Colin is the leader of Dumpling Night and Japanese Breakfast, and led or co-led Sunroom and Yuki. His primary interests are in homestyle Japanese food, but is also developing his skills in bread baking, Thai cuisine, wine, seasoning theory, recipe frameworks, and pretty much everything else to do with food and drink.

He’s got four undergrad degrees and depending on how you see it, uses either none of them or all of them. His two cats are named Butter and Mochi :)

Chloe is a founding member of Et Al.

Originally from Colorado, she has lived in Oklahoma for most of her life and has enjoyed seeing Tulsa’s growth for over a decade. Despite her deep ties to the city, she loves visiting her parents in their small mountain town.

Chloe leads Butter Bar and co-leads Bischix and Compaignon, and enjoys all forms of cooking - though with a primary passion for desserts. Before Et Al., she worked at Antoinette Baking Co. in downtown Tulsa, spending years focused on cakes, pies, and pastries. She transitioned into the culinary world after a career in anthropology at Gilcrease Museum.

In addition to her role at Et Al., Chloe has been a studio assistant at 3rd Street Clayworks for several years, creating many of the ceramics used in the restaurant. When she’s not working, she and Chef Colin, her business and life partner, enjoy cooking at home, sharing meals with friends, and hanging out with their cats, Butter and Mochi.

Josh has been with Et Al. since the spring of 2022 and is a Tulsa native. 

He got seriously into cooking after eating Japanese Breakfast and being inspired by the meal. He has been very involved in Dumpling Night ever since joining the team, and remains interested in Japanese cuisine, desserts and fermentations. 

In his free time, he likes to play soccer, disc golf, and travel to different countries to try new cuisines.

Garett joined the Et Al. team in July of 2022.

He was born in Fort Worth, TX and raised in Burleson, TX. After 2 years of a long distance relationship and falling in love with his partner Heather and the city, he moved to Tulsa in early 2021.

Garett had been an avid home cook for most of his life, but after meeting Chef Colin and taking his “How to Actually Cook” cooking course, he was extended an invite to try out for the team in 2022. He made the jump to professional cooking and hasn’t looked back.

Garett is a co-leader of Bischix, manager of Japanese Breakfast, and co-led Pickles at the BBQ with chef Sam, along with research cooking for several services and pop-ups. His primary interests are in Japanese food, Thai food and Mexican food, but he loves to make tasty deep fried treats, sauces, and pickles whenever possible. Garett also enjoys developing research standards for the group, along with seasoning theory, especially with spice blends and beverages.

Garett worked as a professional automotive tech for 15 years before moving to Tulsa and is an avid gardener. If you ate the Sunroom dinner you had shiso from his garden. He and his partner Heather have an old dog named Timmy and a cat named Chloe (Miss Ma’am).

Caitlin joined Et Al. in August of 2022. 

They grew up in Tulsa, and have been in the food service industry since 2012 when, as a high school senior, they started part-time at Antoinette Baking Co. Since then, they’ve pursued a career in the industry, mainly working in a baking capacity, until they joined Et Al. After joining the collective, their culinary interests broadened, but they’ve continued to focus on bread as an area of interest. They currently co-lead Compaignon, a French dinner concept centered around bread. 

Caitlin is proficient in French, and has a rescue dog named Nyx.

Sam joined the Et Al. team in August 2022, bringing his Tennessee roots and a background in engineering into the kitchen. 

After moving to Tulsa from Nashville in 2020 through Tulsa Remote, Sam made the leap from home cook to professional chef, inspired by the writing of Samin Nosrat, J. Kenji López-Alt, and Chef Colin's teaching in his "How to Actually Cook" class.

His love for Southern food, playing with fire, and community shapes his culinary style. Sam co-led the Pickles at the BBQ dinner with Chef Garett, has collaborated on Bischix and Butter Bar menus, and has led catered events of all sizes. While his cooking draws deeply from the flavors of the American South, Sam thrives on experimenting with fire and incorporating techniques from diverse culinary traditions.

Outside of the kitchen, you can find Sam walking with his 9-year-old puppy, Nola, or rolling 20-sided dice with friends around a table.

Daniel joined the Et Al. team in the spring of 2023. 

He was born and raised in Tulsa. While going to college at OSU he started working in restaurants, first as a busser and then a server before transitioning to the kitchen. By the time he graduated he was more interested in cooking than in pursuing a career in his field of degree (Strategic Communications). He eventually worked his way up to sous chef at the Tavern/Bull in the Alley before leaving and joining et al., where he has co-led Sufra while building his skills in recipe development in both food and drink. 

His favorite type of food is Mexican and he has an interest in Mediterranean and Middle Eastern styles of cuisine.

Rachael has been with the Et Al. team since May of 2023. 

She’s from California and was always inspired by her grandma’s home cooking and baking. After being in the industry for the better part of 10 years, she wanted to further develop her skills as a cook and found et al. after moving to Tulsa. 

Rachael has co-led the Sufra dinner and is passionate about Mediterranean food, baking, and menu development. 

Outside of work, she’s into gardening, swimming in the ocean, and spending time with her friends.

Tanner started with Et Al. in May of 2023.

He was born and raised in Dallas, eventually attracted by the community that was here in Tulsa, and ultimately moved to join the Et Al. team!

Tanner has always had an interest in food and got into cooking after several years in the tech/marketing world. His friend Julia (a former Et Al. team member and founder) encouraged him to apply, and the excitement of growing in such an ambitious and new environment has persisted since day 1.

He loves all things Southern food. Tex-Mex, barbecue, chicken fried steak and mashed potatoes…though his love for Italian cuisine may land above all. His ultimate goal is to expand far beyond his first loves, and learn the connections between food and drink around the world.

Tanner loves his family, his friends, and to be outside. If he could spend every day on a patio with good company, good weather, good music, and a cold beverage, he would (you can frequently find him at the Merc for this very reason).

Erik has been with Et Al. since November of 2023. 

He’s from Portland, OR and came to Tulsa via Tulsa Remote. He spent many years in Portland working at Pok Pok. 

Erik always loved watching his grandma host and cook dinners for family and friends growing up. He found his way into restaurants naturally at an early age and just felt at home. He believes the power of a great meal is unmatched.

His main interests are Thai food, the wok, Spain, fish sauce, and Albariño. When he’s not in the kitchen, you can often catch him walking his 3 dogs Daisy, Fox, and Wylie, around town.

Kat joined the Et Al. team in February of 2024. 

She is from Benton, Louisiana and moved to Tulsa in 2017 to pursue a Technical Theatre degree at TU.

Though et al. is her first job working in a kitchen, she grew up cooking with her family and has always loved to cook with a strong affinity for Cajun food.

Kat plays in a local amateur pool league twice a week. She grew up learning to play from her dad and has since won awards and hopes one day to play in the Vegas world championship.

Matt has been with Et Al. since February of 2024. He is originally from the San Francisco Bay Area but came to Tulsa by way of the Tulsa Remote program. 

Growing up in an Italian and Portuguese family, Matt has always had a strong passion for cooking and food culture. He has spent the better part of the last ten years working as a Butcher, learning many facets of meat processing and fabrication along the way. 

Aside from his meat knowledge Matt has a keen interest in food history and lore, most recently centered around Portuguese and Indian cuisine among a myriad of others. He likes spending his free time with his three cats and hiking Turkey Mountain.

Chelsea has been a team member at Et Al. since February of 2024. 

She was born in Tulsa and has a background as a barista in several of Tulsa’s coffee shops. Chelsea discovered she had a love for cooking after learning she had to cut gluten out of her diet a couple years ago, and since then she’s been passionate about making food more accessible to all, learning to cook to accommodate all kinds of dietary restrictions and beyond.

Most recently living and working in St. Louis, MO, Laura, a newer addition to the team, returned to her hometown at the beginning of the 2024 summer to continue her culinary education within the group. 

Despite having an obvious and natural aptitude for modeling, this food industry lifer, has never sought out the opportunity, instead choosing to pursue the (famously) humble and virtuous life of a chef. 

Laura has experience cooking in Mediterranean and "Modern American" restaurants and a background in pastry/bread baking, but her most recent  interests include studying fermentation and Indigenous cuisine.

Laura's favorite musicians include R.E.M, Charli XCX, The Magnetic Fields, The Smashing Pumpkins, and Three 6 Mafia and in her free time, Laura enjoys reading, spending time with her dog, Ashitaka, and being an unpaid, freelance, historian of the Love Island franchise.

Hilary joined the Et Al. collective in July of 2024. 

She was raised in Austin, Texas and has lived and cooked in Oklahoma, Massachusetts, and Texas. She started cooking professionally in 2009, after spending years as a self-taught home-cook and a voracious reader of cookbooks, when a local restaurant posted a “now hiring” sign and she couldn’t resist the siren song of the food industry. 

Hilary is passionate about supporting local growers and producers and highlighting regional agriculture through elevated dining. She loves historic and vintage cookbooks and exploring distant and ancient cultures through their food heritage. Her current passion projects include interesting pickles, traditional Indian and Italian recipes, medieval food traditions, and the incredible ways indigenous cultures improved upon and expanded the cuisine of their colonizers.

Hilary is most at home in an apple orchard near the sea, a fire-lit library, or a Tuscan villa, but currently lives in Bartlesville, OK with her husband, two sons, two dogs, and two cats.