About Polo Grill

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A tradition of excellence for over three decades.

In 1983 Robert Merrifield envisioned a new restaurant for Tulsa. The goal was to offer the very finest service and cuisine to guests. That vision became POLO GRILL.

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Our Team

Robert Merrifield’s career in hospitality began in the early 1970's and he is happy to say he became a proud "graduate" of the successful Steak & Ale restaurant chain, followed by additional education at… Read More

Robert Merrifield’s career in hospitality began in the early 1970's and he is happy to say he became a proud "graduate" of the successful Steak & Ale restaurant chain, followed by additional education at…Read More

Dining Room Director Mark Montez, originally from San Antonio, graduated from OklahomaState University in 2009. When he was 19, he took a job as a server at Ted’s Café Escondido where he found his passion for the restaurant industry. Knowing one day he wanted to open his own restaurant,Mark decided to change his major from criminal justice to Hotel and Restaurant Administration becauseOSU’s hospitality program was recognized nationwide. Upon graduating Mark managed at places around Tulsa, but when a position with Polo Grill opened up, he felt this is where he needed to be. This is the career he’s been trained for

General Manager Kelsey Israel was born and has been raised in Tulsa, Oklahoma. Although she attended Northeastern State University through their Education program, she found her passion in food and beverage. Beginning at age 16, she has worked her way through fast casual dining to now PoloGrill’s Fine Dining Restaurant. She began her adventure with this company in 2016 and has loved every moment. She has recently been promoted to her current General Manager position and looks forward to growing her knowledge and passion with the company

Chef Noah Miller has been a chef for almost 25 years. Hailing from Dallas/Fort Worth,he has lived in Tulsa for the past 10. Noah has been cooking since he was 2 years old and had a passionfor serving others and healing with his food.

Sous Chef Meghan Johanning grew up in College Station, Texas. She always had a passion for the art of foods and pastries. At the age of 25, she found a job as a Pastry Chef at Café Eccell. She became the Executive Chef a few years later, and got the opportunity to cook for President GeorgeH.W. and Barbara Bush. She moved to Tulsa, Oklahoma at the age of 30. Seven years later she had a wonderful opportunity to work at Polo Grill as their Sous Chef.

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Community

Polo Grill has always been a proud community supporter. Support the 918!