As a women owned and operated business, we encourage diversity and inclusion within our community and businesses. In a male dominated industry we are humbled and honored to have the opportunity to break the mold and push past barriers of gender, race and religion. Food brings us all together, it's important for everyone to have a seat at the table.
Johnna Hayes is a Tulsa native and 20 year Veteran of the Restaurant business. As General Manager of both Tallgrass and The Bramble Breakfast and Bar, she puts her vast experience to great use. She has earned a well-deserved celebrity status among her regular clientele, as well as industry peers. Patrons have followned her from her past work at Sonoma Bistro & Wine Bar, The Brasserie, and Stonehorse Café. Johnna has a long-standing and hard working commitment to entrepreneurship among woman and puts her skills and passion towards moving our male dominated industry forward on a daily basis. Johnna’s grandpa, Jim Capshaw owned a well-known bar and diner during her formative years, so you could say the restaurant business is literally in her blood. Her love for making people feel as if they are dining with friends sets her a part from her peers. She is a proud Tulsan, who wears her love for our city on her sleeve.
Sara Day is a lifelong Tulsan who has always had a passion for community, family, food and service. After graduating with a B.S. in Organizational Management she worked in the Architectural field for 11 years before dipping her feet into the food industry. She has since served as the Business Manager for Tallgrass and The Bramble Breakfast and Bar providing accounting, business, and HR services for both locations. Sara has a passion for playing an active roll in children's causes. She is active in local TPS fundraising, PTA, and animal welfare. As a mother herself, she understands the vital importance that the community plays on developing children for the future. She is dedicated to the growth and forward focus of our great city.
Meghan Zich is a Tulsa Native with over a decade of experience in the restaurant business. She studied art and music at the University of Tulsa, which bolstered her desire to explore the creative industry that is food and drink. From learning the art of sushi, to the mixing of craft cocktails, she has dipped a toe into every facet that makes a restaurant operate, finally landing on management. As assistant manager of Tallgrass , Meghan uses her experience to support and further the local and sustainable food movement.
The love of cooking for most great chefs often start in the family kitchen, and so it went for Stephen Lindstrom. As a "chubby" little boy
he could be found tugging at Grandma's apron strings watching her prepare meals. Those meals still inspire him today and can be found in her published cookbook, "Bountiful Blessings," by Jane Blessing Lindstrom. As he grew in stature, so too did his culinary skills. With the help of his father and step father, he would continue to cook for the family and professionally in Duluth, Minnesota. The better he got, the more he realized this was more than a family passion. Stephen decided being a chef was his calling and worked his way up the old school way - from the kitchen pantry to the expo line. After several jobs in Minnesota, he moved to Montrose, Colorado. This is where he learned the invaluable ropes of corporate restaurant management by opening stores all of the western united states for Chili’s while simultaneously helping his father run Peawillkers pizza in Olathe Colorado. Those ventures brought him home to Tulsa where he has worked in some of Tulsa's best kitchens including the Alley and Smoke on Cherry Street. After setting down in Tulsa for a while, he embarked on a short adventure to Dolores, Colorado where he would work at a world famous Relais Chateaux Resort Dunton Hot springs under Chef Karlos Baca.
Now Stephen has made his way back to Tulsa to settle in make his mark on the Tulsa Food Scene. With an adventurous spirit, and an eye for detail, Stephen prepares amazing food using the freshest local sources. When he isn't in the kitchen, Stephen can be found on the disc golf course or foraging for wild ingredients, all while wearing his signature wacky socks.