Chef Kelly Crisp is a Tulsa-based chef, educator, and entrepreneur with over 30 years of culinary experience spanning fine dining, private service, and large-scale catering. A graduate of the Culinary Institute of America, he has built a reputation for delivering elevated, from-scratch cuisine rooted in both classical technique and bold, soulful flavor.
Throughout his career, Chef Crisp has served as a culinary instructor at Le Cordon Bleu in Pasadena and Platt College in Tulsa, while also cooking for high-profile clientele including entertainment and professional sports figures. His approach to food is both refined and intentional—balancing presentation, flavor, and consistency at the highest level.
As the Chef and Owner of Black Wall Street Chefs, he specializes in bespoke dining experiences, curated menus, and thoughtfully executed events. Chef Crisp brings a hands-on leadership style, a deep respect for ingredients, and a commitment to excellence that aligns seamlessly with the elevated standards of Forest Ridge.