Bio: I am a Minnesota born raised in the Twin Cites chef, I started in restaurants at 15 years old as a line cook & have always been hungry for knowledge in all aspects of culinary arts. I been in every form of dinging from fast casual to fine dining. I have been with Morrissey Hospitality since 2010 starting as a Sous Chef at the St Paul Grill then Executive Chef at Kendall’s Tavern & Chophouse & now Executive Chef at Stockyards Tavern & Chophouse.

Q&A:

What’s the best part of working at Stockyards Tavern & Chophouse?

Building a great team of professionals who care about & want to see the restaurant reach its fullest potential.

What do you look for when you go out to eat?

Nothing particular, I am someone who can find something on any menu to enjoy. Food is an adventure & you should always explore to find something interesting even if its outside your comfort zone.

If you could eat a meal with anyone, who would it be and why?

Anthony Bourdain, I would love to just have shop talk over ramen & a glass of whiskey with him.

What was your least favorite food as a child? Do you still hate it or do you love it now?

Goulash, I still will not touch it. I have many friends who say “You’ll love my goulash though” but no thank you.

Dessert or night cap?

Definitely dessert, a large slice of chocolate cake with vanilla bean ice cream YES PLEASE!!!

Favorite Cocktail

Jameson & Ginger Ale, I know its basic but a classic never disappoints

What was the worst style choice you ever made?

Probably oversized everything in the 90’s, Pants, Shirts Belts etc. I’m not sure what we were thinking then.

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Stockyards Tavern & Chophouse – General Manager – Jamie Jorgensen

Bio: Jamie grew up in the small town of Tomahawk, WI where she began her career in the restaurant industry over 23 years ago. She has now been with Morrissey Hospitality for 13 years with the majority spent at The St. Paul Grill. Making dining experiences memorable for guests is something she has always felt passionate about. One of her favorite things about the hospitality industry is that no day is ever the same with new people to meet and offer great food and service. In her spare time, she enjoys painting, reading, and spending time outdoors with friends and family.

What’s the best part of working in at Stockyards Tavern & Chophouse?

Getting to work with our amazing team and building relationships with our wonderful guests.

What do you look for when you go out to eat?

Great food, service, and a unique ambiance. It also helps if there is a good wine list and cheese curds.

If you could eat a meal with anyone, who would it be and why?

A group of my closest friends because they are the best and most entertaining people I know.

What was your least favorite food as a child?

Do you still hate it or do you love it now? Cucumbers. I still can’t stand them.

Dessert or night cap?

Night cap, and espresso.

Favorite Cocktail Do I have to choose just one?

What was the worst style choice you ever made?

Hot pink hair…

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Stockyards Tavern & Chophouse – Executive Sous Chef – James Freeman

Bio: James is a Minnesota-born-and-raised Chef. Having spent many years working as a culinary professional, he has been with Morrissey Hospitality for three years at a variety of locations. He plans to use his experience in the industry to someday open his own restaurant. In his free time, he enjoys golfing, hockey and skating in the winter, spending time with his family and friends, and trying new local food establishments.

Q&A:

What’s the best part of working in at Stockyards Tavern & Chophouse?

Working with an awesome group of culinary and service professionals to create an exceptional dining experience and making dining out memorable!

What do you look for when you go out to eat?

I enjoy dining in a vibrant, welcoming atmosphere! The aura of a restaurant is important to my dining experience. As a Chef, I like great food so quality ingredients, scratch cooking, and local sourced products are all things I like to see.

If you could eat a meal with anyone, who would it be and why?

Mark Cuban. I would love to pick his brain regarding his success in business and to possibly get an investment in opening my own restaurant.

What was your least favorite food as a child? Do you still hate it or do you love it now?

Mushrooms! The earthy taste and texture were something I could not stand. As my tastebuds have matured, they are one of my favorite ingredients, and I love them alone with fresh herbs, garlic, and shallots.

Dessert or night cap?

Night cap! To me, a night cap is symbolic of a great day or a reward for a job well done.

Favorite Cocktail?

Copper & Kings Old Fashioned in traditional style with this high proof, Kentucky made Brandy.

What was the worst style choice you ever made?

Bleaching my hair. I’ve always had lighter colored hair, but, in middle school, I had a phase where I wanted ultra-blonde hair. Embarrassing!