Pirogues Catering is owned and operated by Jim and Dorothy Tipton. Pirogues opened for business in January 2005. Pirogues is also the onsite exclusive caterer for the Highland conference center in Mitchell, SD which opened in Dec of 2007.
Jim Tipton was born and raised along the Gulf coast of Louisiana. Jim spent his early years in central Texas where he learned the art of Texas BBQ. Jim began his cooking career at the age of 12 working for his father in his restaurant which was located 50 miles from the French Quarter in New Orleans. Through his now 40 plus years in the industry, Jim has trained under many professional chefs along the way in many different types of restaurants from down home southern cooking to high end restaurants before opening his own business. Jim specializes in smoked meats, seafood, southern and creole cuisine.
Dorothy Tipton was born and raised in SD. Dorothy first started cooking with her mom on their family farm. Dorothy has over 30 years now in the industry, working in many different types of restaurants as well. Dorothy specializes in midwestern style cooking and baking.
Jim and Dorothy met while attending the U.S. Quartermaster School at Ft Dix New Jersey. They started their passion for cooking together soon after completing the culinary training with the military in 1984.
They have 5 children and 9 grandchildren. All of Jim and Dorothy’s children have helped and been involved with the family business over the years.
MEET THE MANAGEMENT TEAM
Jimmy Tipton, eldest son of Jim and Dorothy, is the General Manager at Camp Ripley in Little Falls MN. Jimmy has 18 years experience in the food service industry. His passion for cooking, crafting,and creating menu items began as a young boy. He followed his dad and mom to work and was right there watching and learning. He was (and still) is enticed by the fast paced environment and the need to think quickly and problem solve. Jimmy loves a challenge; whether it be creating healthy menu options, adhering to dietary restrictions, or properly planning a nutritional meal for soldiers jimmy has the knowledge to fulfill those needs. Having served in the military himself, this provides a unique insight and asset to the company. Jimmy speializes in creating new recipes, BBQ and specialty soups.
Jimmy resides in little Falls, MN with his daughter Torrence.
Andy Tipton, son has been employed with the company since 2005 and is the General Manager at the Highland Conference center location in Mitchell SD. Andy's passion for cooking started when he was young, watching his mom and dad cook. His first cooking jobs consisted of tagging along with his dad to the various restaurants his father ran during Andy's childhood. Most of the time Andy was there to help with dishes and odd jobs, but that didnt stop Andy from paying close attention to what his Dad was doing on the Chef line during dinner rush. Andy loves to create new menu items for special occasions such as weddings and the annual Avera Gala. Andy specializes in new menu creations, new food trends, sauces, texas style bbq and creole cuisine.
Andrew and his wife Lyndsay live in Plankinton
Josh Tipton, Youngest of the sons, also works at the Mitchell location. As the Assistant manager Josh's duties are endless. Josh also has 10 plus years in the food service industry. Josh specializes in southern/creol cuisine. Josh's willingness to push the boundaries to expand flavor profiles has proven to be very successful. Josh lives in Plankinton with his Wife Sacora, and 4 children Jaxon, Kennedy, Lennon, and Trinity.
Ryan Houser joined Pirogues in 2014. Ryan has 15 plus years working in the food industry. Ryan is the Manager at our operation in Tucson, Arizona. Ryan is Pirogues' jack of all trades , as one of his strengths is being able to adapt quickly with short notice changes that is the catering business. Ryan specializes in Grilling, innovative recipes and Modern American cuisine.