The diplomat

Bodean chef Trevor Tack brings innovation and tradition together on one plate

When Trevor Tack got the call from Bodean Seafood Restaurant (3376 E. 51st Street) last spring, he knew it wasn’t one to ignore. Now Executive Chef at the iconic restaurant, Tack has brought his own touch to the menu. In a sit-down with Tack, he shed some light on how to navigate the tension between tradition and innovation, sustainability, and tips for would-be chefs.

The Tulsa Voice: What dish are you particularly excited about right now?

Trevor Tack: I really like our ahi tuna [preparation]. We had the same prep for about 20 years before I came along, and it needed revamping. It was really loved and everyone enjoyed it; however, I changed it to a newer version of itself. It’s a Dijon bourbon glaze on the tuna itself. It comes with a corn emulsion, fried grit cakes, and powdered corn, with popcorn shoots as well. The inherent sweetness of the corn goes really well with the richness of the tuna.

TTV: How does a dining experience at Bodean convey your vision?

TT: We’re a very family-oriented company. We work for each other, and we work for Tulsa. What we want to provide is an experience they can’t get anywhere else, something that leaves an indelible mark on their mind, an unparalleled dining experience. We want to make repeat customers out of everyone that comes in the door through excellence in service and quality of food. We’re very proud of what we serve here. We promise people excellence, and that’s what we have to deliver every time. The first dish that goes out the door and the last dish that goes out the door, they have to be remarkable. If what you’ve obtained is excellent no more, then you have to go for a new goal.

TTV: What local ingredients do you work with?

TT: We work with Lomah Dairy (based in Wyandotte) exclusively for our milk. We use their Neufchâtel, several of the cheeses, the milk that goes into our soups. I also go to the farmer’s market and pick things up occasionally. Also, I work with Progressive Produce, with Joe Tierney, and he has farms and relationships with Oklahoma farmers that we get a lot of produce from.

TTV: Do you have any tried-and-true tips for home cooks?

TT: You know, the difference in what I do and what people at home do is just ingredients. If you get the best ingredients you can, your food will taste better. There are a few things we use that you can use at home, like unsalted butter, shallots—actual shallots, actual garlic. Making your own stock, that’s a big one. The stock that you use has to be quality since that’s the whole basis of the cooking.

TTV: What about working with fish specifically, since it can be tricky?

TT: It’s just food. It’s not curing cancer or rocket science. You know what? If you mess up, start again. We have to just learn as we go. And don’t be intimidated, because it is just food.

Yeah, it’s a fish—just put it in the oven. Start there. Go with the easiest form for the protein, and you’ll get a result eventually that you like. So just try, try, try again. If you mess up, it’s a good thing. You learn, and then you can do it again.