Following a series of severe storms in southeastern Oklahoma this May, CPN’s Emergency Management, FireLake Discount Foods, Health Services, Workforce Development and Social Services, and Grand Casino Hotel & Resort all mobilized to partner with nonprofit aid groups and the affected communities to respond to the disaster.
The Citizen Potawatomi Nation opened its flagship enterprise in 2006, welcoming visitors to the FireLake Grand Casino with 125,000 square feet of gaming. It turned 15 in 2021, and the last decade and a half brought many changes, including a renaming in 2012. The Grand Casino Hotel & Resort is now a one-stop-shop for fun off I-40.
The Grand Spa’s talented, knowledgeable staff are ready to help clients relax, offering facials, massages, body wraps, waxing, manicures, pedicures and more.
Nelda Schrupp is displaying, among other artworks, a set of handmade jingle dresses in red, white, yellow and red to signify healing for those affected by COVID-19.
Discussions included issues of patron and employee safety, human resources and clinic supplies as well as the feasibility of keeping commercial and government programs running as long as possible.
The National Academy of Television Arts & Sciences Heartland Chapter awarded a Play it Loud episode featuring Levi Parham produced by the Grand Casino Hotel & Resort an Emmy in the “Interview or Discussion” category.
As CPN continues to flourish and positively influence the local economy, the Tribe seeks partnerships that foster workforce development such as a collaboration with the Oklahoma City-based nonprofit Dale Rogers Training Center.
Recent Citizen Potawatomi Nation economic development milestones include new casino games, healthy living and more.
CPN tribal member and employee Matthew Cheatwood carries on traditions learned from his own family as a finishing carpenter for the Nation.
Flame Brazilian Steakhouse Chef de Cuisine Nathan Hahn describes himself as a “meat and potatoes kind of person.” He has worked at Tribal establishments since graduating from Platt College with an Associate of Science in Culinary Arts in 2006. “I’ve always kind of been drawn to making people happy with cooking. It’s one of the Read More »