Meet Chef Colin Sato.
Colin's exploration of food started at a very young age. He remembers the imaginary games he'd play as a kid often revolved around food and his first imagined dish were moose pies. At early as age 6 he was making Saturday pancakes with his family in Chicago. His family was and remains prolific homecooks. Like many members of the team, reading "Salt, Fat, Heat, Acid" broke things open after years of self exploration. These days you'll find him wearing his black chef coat - and you'll know whether he's in work or play mode if his tweezers are at his lapel or arm pocket, respectively.
Tell us a bit about yourself and how your cooking journey started!
I left my career as a teacher to follow my dream of cooking professionally and joined the team at Oren in Tulsa, often working for free to learn new skills. Soon after I grew from line cook to line leader and eventually became general manager, while also commuting to work at Nonesuch in OKC. I lead many of the current members of the team at their previous home at the Kitchen at Vintage Wine Bar until forming the Et Al. collective.
What is your biggest pet peeve, food related or otherwise?
Dumb Plating.
What is your favorite kitchen memory or bit?
Anytime a service is a smash, NYE at Vintage comes to mind. "More Shoulder"
What is the best advice you’ve received (recently or ever)?
“The future belongs to those who believe in the beauty of their dreams” - Eleanor Roosevelt
What is your DND alignment?
Chaotic Neutral.
What is your favorite restaurant/meal in Tulsa?
Japanese Breakfast family meal after a killer service.