Born in Chicago and raised in Santa Fe, Kevin Nashan spent as much of his childhood in a restaurant as he did in the classroom. For 27 years, his family owned La Tertulia, a beloved Northern New Mexican restaurant started by his Hispanic grandfather in 1972. Throughout his youth, Nashan helped out doing everything from washing dishes to working front of house. (more…)
Raymond Bayer / Siegi’s Sausage Factory Raymond Bayer is head of operations at Siegi’s Sausage Factory. His father, Siegi, is a fifth-generation sausage maker from Linz, Austria. Sausage making is Siegi’s bread & butter – the recipes we use have been passed down throughout the family. Once just a small mom & pop shop at 91st & Sheridan, we’ve now expanded to being a full-blown sausage manufacturer, retail meat market, restaurant, wild game processor & pet product manufacturer. (more…)
Jennifer Hankins / Tulsa Regional ChamberJennifer Smith serves in the role of Vice President of Entrepreneurship and Small Business. She joined the Tulsa Regional Chamber’s economic development team in March 2017 and is responsible for working with area partners to help grow the regional entrepreneurial-ecosystem, assisting local startups by helping remove barriers to their growth and also managing the Chamber’s business incubator for high-growth startups, The Forge. (more…)
Paul Glavas / Scott RicePaul’s family moved from Kansas City to Tulsa on June 8, 1974 to be greeted by the worst tornadoes in Tulsa history. As it turned out, it was not a bad sign and Tulsa has been very good to him and his family. One of the first things to happen after moving to Tulsa was joining Boy Scout Troop 26 and completing his goal of becoming an Eagle Scout. (more…)
Justin & Katie Carpenter / Foolish Things Bar & BiscuitJustin Carpenter – Owner of Foolish Things Bar & Biscuit and Foolish Things Coffee Company (more…)
Mike Bausch / Andolini’s PizzeriaMike started a Pizzeria with his brother at the age of 22, 6 months after graduating from Saint Mary’s College of California. He was raised around the Classic Pizzerias in New York and New Jersey while going to High School and College in California working in and around the Bay Area Restaurant Scene. (more…)