About Us

For years, celebrity chefs, foodservice companies, and child nutrition directors have relied on Callie Fowler Farish.

Callie has applied classical culinary and management training from the world-renowned Culinary Institute of America for 20 years in hotels, private restaurants, country clubs, non-profit organizations, and school child nutrition programs. Callie has collaborated with world-class chefs and maitre d’hotels in menu development, inventory management, kitchen design, human resources, and other areas. Her unique skill set encompasses the entire breadth of the foodservice industry.

Callie uses Best Practices and SOPs from world-class establishments, having scaled them to manage 19 kitchens simultaneously with over 200 staff members, hotel banquet spaces of 300,000 square feet, and to execute delivery of 15,000 meals daily for an award-winning school food service. Now based in Tulsa, Oklahoma, Callie’s versatility draws on an abundance of dining practices, cooking methods, and management styles to build and improve kitchens, and to develop the teams that use them.