About Us

We prepare our customers for success in the workplace.

“This program and facility needs to be celebrated by everyone in the state.” Chef Marc Dunham

District 21 is a truly exceptional, evening dining experience. You’ll be immersed in the sights, sounds, smells, and flavors of culinary art at its best.

District 21 is designed for students to complete internships after they finish the Culinary Arts program at Francis Tuttle. The restaurant is unique because it gives students a real work experience, allowing them to develop as potential employees that are dependable, extremely bright, and always anxious to learn more.

We’re training the next generation of cooks for the region’s culinary field, honing their skills by using the best curriculum, facilities and faculty available.

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Limited Seating Available.

10 Feb 2015

Jonathan P. Moosmiller, CMC

Jonathan Moosmiller is a Certified Master Chef and is currently the Executive Chef at Southern Hills Country Club located in Tulsa, OK. Southern Hills is a Platinum Club and ranked 14th among clubs in the United States. With his staff of over 30 cooks and chef’s he oversees the production of over 125,000 meals annually in 9 different outlets.

Prior to his position at Southern Hills, Chef Moosmiller was the Executive Chef of the Genesee Valley Club in Rochester, NY. Genesee Valley Club is a private city club and is also ranked as a Platinum Club of America.

Before assuming his position as Executive Chef, Jonathan spent 7 years working his way up the ladder to Executive Sous Chef for Certified Master Chef Edward Leonard at the Westchester Country Club. Westchester Country Club is a Platinum Club and is ranked 12th among clubs in the United States. Under the direction of Certified Master Chef, Edward G. Leonard he oversaw a staff of over 65 running banquet facilities, fine dining as well as casual restaurants and room service. During this time Jonathan held the title as Team Sous Chef for the ACF national Team 2008 and also was the production chef for 5 published cook books.

Jonathan began his career at Johnson and Wales University in Providence, RI. Upon completion of his A.A.S. degree he did a stage at the famed Moulin de Mougin in Mougin, France under the famed Chef Roger Verge. In 2008 Jonathan was awarded the American Culinary Federations Northeast Chef of the Year award.

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10 Mar 2015

Chris McCabe

Chris McCabe was born and raised in Brooklyn, New York. He began his career in a bagel store, at the age of 15, as a stock boy and later, part-time bagel maker. After graduating from high school, he attended SUNY Cobleskill for Culinary Arts. An internship brought him to Ithaca, New York where he worked under Italian Chef Giovanni Fresia and French Chef Etienne Merle.

Chris worked as Executive Sous Chef at The Water Club and One if by Land, Two if by Sea in Manhattan before relocating to Oklahoma City.

In Oklahoma City, Chris teamed up with Robert Black to open The Museum Café in 2002 before doing short stints as Executive Chef at The Renaissance Hotel and Cascata Restaurant. Robert and Chris’ paths crossed again at Good Egg Dining Group, where Chris has served as Executive Chef since 2008.

Chris’ broad influences can be seen in A Good Egg’s concepts, including Red Prime Steakhouse, Republic Gastro Pub and Kitchen no. 324.

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Upcoming Guest Chef dates

The Francis Tuttle School of Culinary Arts restaurant, District 21, is turning up the heat on the Oklahoma City dining scene as several top chefs mentor the school's students during its 2015 Guest Chef Dinner Series.

  • February 10th, 2015
    Chef Jonathan Moosmiller
    Executive Chef at Southern Hills Country Club in Tulsa
  • March 10th, 2015
    Chris McCabe
    Executive Chef at Good Egg Dining Group
  • April 14th, 2015
  • May 19th, 2015

Our Team

We have a staff of professional chefs with a passion for culinary excellence.

Chef Carlos

Carlos Martinez

Restaurant Chef Instructor

Chef Carlos

Marc Dunham

Director of Culinary Arts

Chef Carlos

Chris Becker

Executive Chef of Culinary Operations

D21 in the news

Here's what the critics are saying.