At FarmBar in Tulsa, chef de cuisine Caleb Mohr has spent the past year and a half turning eight-course collaboration dinners into a showcase for both Oklahoma farmers and some of the country’s most decorated chefs. The restaurant at 1740 S. Boston Ave. built what it calls Tulsa’s first dedicated, regularly scheduled chef collaboration series run by a single restaurant, and this year’s lineup pulled in visiting talent ranging from a Chicago Michelin-star winner to an Indigenous culinary icon.
Mohr took over as FarmBar’s chef de cuisine in March 2025, a role that has him overseeing purchasing, labor and menu execution while developing dishes alongside the kitchen team, according to TulsaPeople Magazine. He and his team, which includes cooks Sarah Malum, Amara Gray, Nick Atkinson and Christian Wieczorek, select the visiting chefs for each dinner and cook alongside them once they arrive. FarmBar has described its philosophy simply as wanting guests to feel welcomed, seen, at home, safe, fed and loved, per the magazine’s reporting.
His path to FarmBar’s kitchen didn’t start with a knife. Mohr enrolled at the University of Central Oklahoma in 2014 to study biomedical engineering before leaving and beginning culinary school at Oklahoma State University Institute of Technology in Okmulgee in 2018, graduating that December, according to Oklahoma State University. He also spent time working in retail before committing to the kitchen full time, per TulsaPeople’s account.
A Michelin Detour Through Rural France
After OSUIT, Mohr trained under chef Amélie Darvas at Äponem l’Auberge du Presbytère in Vailhan, France, a Michelin-starred restaurant built inside a 17th-century presbytery and known for hyper-local, vegetable-forward cooking. Oklahoma State University reports that Äponem earned its Michelin star within six months of opening in 2018. Mohr joined FarmBar in March 2023, bringing that training with him before stepping into the chef de cuisine role two years later…