Top Tulsa Chefs Cook for Cancer Cure

NEW FOUNTAIN DEDICATED: Tulsa artist Rosalind Cook, left, created a bronze sculpture featuring the boy and dog from CTCA’s logo, that is part of a new fountain in front of CTCA’s hospital. With Cook are Chris Payne, Tulsa Komen affiliate president, Richard J Stephenson, CTCA chairman and founder and Kenney Wagoner, CTCA executive chef.

GTR Newspapers photos

Some of Tulsa’s finest chefs cooked up some great food for a great cause as a fundraiser for the Susan G. Komen Breast Cancer Foundation. The “a-taste-of” style event was hosted by the Cancer Treatment Centers (CTCA) and raised more than $7,700.

Just prior to the event, CTCA dedicated its new fountain in front of the hospital. The fountain, created by artist Rosalind Cook, features a live oak tree and bronze sculptures of the boy and dog from CTCA’s logo.

“As a presenting sponsor of the Tulsa Komen Race for the Cure, CTCA shares the Susan G. Komen Breast Cancer Foundation’s promise to fight breast cancer,” said Denise Geuder, CTCA vice president of patient care services. “Like the Komen Foundation, we believe the patient should fully participate in their treatment decisions. And with Komen, we hope that one day, women everywhere will be empowered to become their own best advocates.”

Chefs for the Cure chefs were: Kenny Wagoner from CTCA; Michael Fusco, Flavors; Brian Goss, McGills; Devin Levine, Southern Hills Country Club; Ludger Schulz and Robert Kato, Ludger’s; Jason Marsh and Antonio Perez, Inverness Village; Victor Melgoza, The Bistro at Seville; Jacques Lissonet, Tulsa Convention Center; Wally Mullins, Gina & Guiseppe’s Italian Market; Drew Flatt, Doubletree at Warren Place; Lisa Lang, Upper End Catering and Fawn McGregor, The Celebrity Club.

The menu that evening ranged fdrom Flavors’ smoked salmon to the Celebrity Club’s Caesar salad to Ludger’s Italian cream cake.
Chefs for the Cure is one of a number of fundraisers the Tulsa Komen Affiliate holds in addition to the annual Race for the Cure. For more information, go online at

Updated 10-26-2005

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