Tyler Shipton’s first experience working with food was on the small farm where he grew up in southeastern Minnesota. He would help his grandmother pick produce from their football field-sized garden for cooking, canning and pickling. After graduating high school Shipton initially pursued a degree in Art, but it wasn’t long before he returned to his roots. In 2009, he received a BA in Culinary Arts from the Art Institute International of Minnesota.
As a young eager chef, Shipton began gaining experience in the kitchen as a Prep Cook at Obento Ya Sushi and also worked as a Line Cook at Mad Jack’s Sports Café. In 2009, Shipton was hired as a Line Cook at Porter & Frye in downtown Minneapolis where he prepared breakfast, lunch and dinner. In 2010, Shipton went on to work with James Beard Award-Winning Chef Isaac Becker at Bar Lagrassa.
After 5 years of building his skill set, Shipton was rewarded with a Chef/Partner position and opened two restaurants in Minneapolis, Borough in the North Loop and Coup d’Etat in Uptown. In 2014, Chef Shipton was recognized with a Charlie Award for Emerging Food Professional.
In 2015, Shipton decided it was time for a change of scenery and made the trip to San Diego from Minnesota. He joined the Cohn Restaurant Group as Executive Chef of BO-beau kitchen + garden in La Mesa. Even though he has a weakness for sushi, Shipton states he thrives on creating seasonal American Cuisine using blends of rustic and contemporary cooking techniques. He believes “keepin’ it humble” is an important quality and says he credits his accomplishments to “making good relationships, working hard and always remembering where you came from.” Tyler looks forward to his future culinary endeavors and is anxious to climb his way to the top of the ever-changing San Diego food scene.