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.

Become a Student


Limited Seating Available.

23 Oct 2014

Charcuterie Jam

Join our Charcuterie Jam Session for two days of making traditional charcuterie with French Charcutier Dominique Chapolard, Chef Craig Diehl, and Teacher Kate Hill. Learn how a farmer, a teacher and a chef plan for whole carcass utilization in Gascony, France and in Charleston, SC. Beginning with whole carcass butchery for charcuterie, and finishing with completed products, we walk you through our thought processes, approaches, and techniques.

Dates: Thursday, October 23rd - Friday, October 24th, 2014

For registration, please call 405.717.4900

Cost is $1,000 per person for 12 hours of hands-on instruction.
24 Oct 2014

Demo Kitchen

50 lucky guests will meet and watch Rick Bayless make 2 of his favorite appetizers from his books in the demonstration kitchen at Francis Tuttle School of Culinary Arts. Guests will have a chance to interact with Rick, taste his food first hand, and receive a signed copy of one of his books.

  • Date: Friday, October 24th, 2014
  • Time: 5:00 pm - 6:00 pm
  • Cost: $100 each (Book included in the price of the ticket)
Proceeds to benefit the Francis Tuttle Foundation to help support the mission of Francis Tuttle Technology Center. Per IRS regulations, the fair market value of this event is $60.00.
Refund Policy: Refunds will not be processed after October 1.
Rick Bayless
24 Oct 2014

Guest Chef Dinner

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 2014/2015 Guest Chef Dinner Series.

Chef Rick Bayless is bringing his passion for food and skills to the dining room at District 21 this October as part of the Francis Tuttle School of Culinary Arts 2014/2015 Guest Chef Dinner Series.

One Friday night per month through May guest chefs will give students and diners a peek into the foods and ingredients that inspire their favorite menus. Students will work side-by-side with the chefs, helping them prepare a multi-course prix fixe menu for 120 guests.

October’s series is Friday, October 24th with Chef Rick Bayless of Frontera Grill and Topolobampo of Chicago. For more information about Rick and his restaurants, visit his website .

  • Date: Friday, October 24th, 2014
  • Cost: $100 each

View the Menu

Your tickets will be mailed to you the first week of October.
Refund Policy: Refunds will not be processed after October 1.
Rick Bayless

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.