OKLAHOMA CITY – Vast Restaurant, managed by Coury Hospitality, proudly announces the appointment of Executive Chef Jonas Favela, one of Oklahoma City’s most respected culinary leaders. Favela most recently led all food and beverage operations at The National, Autograph Collection, including Stock & Bond and Tellers. Both The National and Vast operate within the Coury Hospitality portfolio, making Favela’s transition a natural continuation of his work within the company. 

 

Favela joins Vast after four years shaping the menus, kitchen operations and team culture at The National, where he opened Stock & Bond, crafted its culinary identity, and helped establish both restaurants as downtown favorites. Known for his disciplined execution, mentorship-driven leadership and intuitive approach to flavor, Favela now brings that same calm authority to Oklahoma City’s only AAA Four Diamond restaurant. 

 

In his new role, Favela will guide Vast’s team and menu development with a focus on thoughtful hospitality and a refined approach to ensure the food experience matches Vast’s panoramic setting. 

 

“Vast has always been an iconic dining room in Oklahoma City,” said Favela. “I am honored to build on what guests already love while bringing renewed energy and fostering an environment where the team feels valued and inspired to grow together.”  

 

“Jonas has been instrumental in defining The National’s dining experiences, while cultivating one of the city’s top kitchen teams,” added Emre Topcu, regional vice president of operations at Coury Hospitality. “His ability to mentor, streamline operations and elevate guest experience makes him ideally suited to lead Vast forward. We’re proud he remains within the Coury family as he begins this new chapter.” 

 

ROOTED IN FAMILY, MENTORED BY GREAT KITCHENS 

A Las Vegas native, Favela discovered his passion for cooking at home, inspired by family recipes, his Mexican heritage and the connective power of food. His career spans more than two decades within Oklahoma’s restaurant scene, progressing through several of the region’s most notable kitchens, helping define each restaurant’s signature approach through intentional menus, preparations, and unwavering consistency. Guided by mentors including Chef Chip Spears and his uncle, master chef John Bennett, at The Chef’s Kitchen, Favela developed a leadership philosophy rooted in teamwork, training and respect, and later advanced into executive chef roles at The Metro Wine Bar & Bistro, Ranch Steakhouse and FLINT, among others. 

 

A LEGACY OF LEADERSHIP 

Favela joined Coury Hospitality ahead of Stock & Bond’s opening at The National, developing signature dishes and building the calm, collaborative culture central to the restaurant’s success. Much of Stock & Bond’s menu remains his creation, including its signature charred whiskey butter and sauce program that helped define the steakhouse’s identity. 

 

Beyond the food, Favela’s greatest impact has been on his team. Over the past decade, he has mentored Executive Sous Chef Dylan Lynch, who now helps lead day-to-day operations at Stock & Bond and will continue supporting The National’s team during the transition. His tenure also included leading banquet programs, wine dinners and community initiatives at Tellers, while dedicating time to mentoring ProStart students and supporting local culinary education throughout Oklahoma City and Tulsa. 

 

A NEW VISION FOR A CITY LANDMARK 

Known for its skyline views and elevated, upscale dining, Vast is widely regarded as one of Oklahoma City’s most iconic restaurants. Under Favela’s leadership, guests can look forward to continued excellence in premium steaks and seafood, complemented by expanded seasonal features, tasting-menu experiences, and thoughtful vegan options. Favela plans to deepen relationships with local purveyors, enhance operations and foster a team culture that’s aligned, energized and proud of the experience they deliver. 

 

Reservations can be made at www.vastokc.com or by calling 405-702-7262. Dining hours of operation: Monday - Thursday from 11:00 AM - 1:30 PM and 5:00 PM – 9:00 PM; Fridays from 11:00 AM - 1:30 PM and 5:00 PM - 10:00 PM; Saturdays from 5:00 PM - 10:00 PM; and closed on Sundays.