INSPIRED TO COOK

Dunham, who grew up in New Braunfels, Texas, came to the fried chicken business honestly.

“I was the youngest of six, and my mom worked three jobs,” Dunham explained. “One of them was at a fried chicken restaurant on the weekends.”

Dunham said his mother’s work ethic and a desire to have things of his own inspired him to seek a job in a restaurant as soon as he could. By the time he was finished with high school, he was blood-sick with desire to found his career in the kitchen.

“I left for New York shortly after the graduation ceremony,” Dunham recalled. “My car was packed and ready to go.”

That began one of two stints in the Big Apple, where Dunham earned his stripes. He also worked as a culinary instructor in Austin, Texas, for a time. He came to Oklahoma by way of love, marrying the former Jenni Townley — who recently was named head chef for the new Sur La Table store that opens in Classen Curve in a couple weeks.

He ran the kitchen at The Ranchers Club before coming to Oklahoma City to establish the School of Culinary Arts at Francis Tuttle Technology Center.

Since leaving Francis Tuttle, Dunham partnered with Steve Mason and Aimee Ahpeatone, at Iguana Mexican Grill, for a successful renovation of the concept. Then they opened Nashbird a couple doors down after Hillbilly’s Po’ Boys closed.

Nashbird has a full bar with signature cocktails, slushies, beer and wine.