The First Americans Museum (FAM) has appointed acclaimed chef Crystal Wahpepah as consulting chef for its hospitality arm, 39 Enterprises, marking a significant development in the museum’s food and beverage strategy and a notable homecoming for the James Beard finalist.
The announcement follows a high-profile weekend in Oklahoma City celebrating Wahpepah’s new cookbook, A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior, and signals a renewed focus on Indigenous-led culinary experiences within the museum’s dining, catering and private events operations.
The appointment coincides with the start of spring, a period regarded as a time of renewal and, for many of Oklahoma’s 39 tribal nations, the traditional new year. Against this backdrop, the partnership represents both a symbolic and operational shift for 39 Enterprises as it seeks to deepen its cultural and culinary offering.
Wahpepah, a member of the Kickapoo Tribe of Oklahoma, previously built her reputation in California, where she founded Wahpepah’s Kitchen in Oakland—recognised as the state’s first Native woman-owned restaurant. Her return to Oklahoma brings her career full circle, reconnecting her professional trajectory with her ancestral roots.
Dr Kelli Mosteller, executive director of FAM, positioned the appointment as a strategic move aligned with the institution’s broader mission.
“Chef Crystal is more than a chef,” said Dr. Kelli Mosteller (Citizen Potawatomi), FAM executive director. “She is a visionary who has spent her career not only revitalizing Indigenous foodways and elevating traditional cuisine, but she’s also done so in a way that is focused on fostering community.”
The decision follows strong public engagement at a March 28 event, where Wahpepah appeared alongside Tommy Orange, author of There There and a MacArthur Fellow. The event, which centred on food sovereignty and the themes of Wahpepah’s cookbook, drew a capacity audience, highlighting growing consumer interest in Indigenous culinary narratives.
“In our earliest conversations with Chef Crystal about this potential partnership,” Mosteller continued, “it was clear that her approach and philosophy of food sovereignty perfectly mirror FAM’s mission. And the turnout at her book signing with Tommy only emphasized that she is the perfect person for this role. We are thrilled to have her join our culinary team.”
In her new role, Wahpepah will work alongside executive chef Ben Hutton to shape and expand the museum’s food and beverage programmes. This includes menu development for the 39 Restaurant and Café, as well as enhancing catering services tied to the museum’s events business—an increasingly important revenue stream for cultural institutions.
Her culinary approach centres on the concept of “Indigenous food as medicine,” with an emphasis on seasonal, locally sourced ingredients such as venison, squash, heirloom corn and foraged produce. These ingredients are expected to be sourced from Indigenous producers, reinforcing both cultural authenticity and local supply chains.
“It feels like a full-circle moment coming on board at 39, deepening my connection to this land and these communities,” Wahpepah said. “The museum tells the stories of 39 distinct tribal nations, and our goal will be ensuring those stories are reflected on the plate. It’s a big undertaking, but we are building a dining experience that aims to honor our ancestors and nourish our future generations.”
From a business perspective, the appointment reflects a broader trend among museums and cultural venues to differentiate their visitor experience through distinctive food and beverage offerings. By integrating Indigenous culinary practices into its operations, FAM is positioning itself not only as a cultural institution but also as a destination for experiential dining.
Wahpepah succeeds Loretta Barrett Oden, whose tenure helped establish the 39 Restaurant as a recognised destination for Indigenous cuisine. Her foundational work laid the groundwork for the current expansion, and the museum acknowledged her contribution as instrumental in shaping its culinary identity.
As 39 Enterprises moves into its next phase, Wahpepah’s appointment is expected to strengthen the museum’s commercial and cultural proposition, aligning food service operations with its wider mission of storytelling, education and community engagement.
The collaboration underscores a growing recognition of Indigenous foodways within the mainstream hospitality sector, while also reinforcing Oklahoma City’s emerging profile as a centre for Indigenous-led culinary innovation.
