coup d’état opened in January 2014 and has immediately been recognized for setting a new standard of dining and drinking in Uptown Minneapolis. The smart and stylish restaurant and bar was created for the neighborhood. Including both lower and upper level patios, the restaurant seats 300 and can accommodate groups of all sizes throughout many intimate dining areas including a semi-private dining room for larger groups. The food is chef driven from the trio of Nick O’Leary, Tom Roberts and Tyler Shipton. The chef team has designed the menu of for diners to create their own unique experience choosing from hot and cold starters and a broad selection of fish, meat and vegetable entrees to be shared. The cocktail program is equally smart and features reinterpretations of classic drinks and new creations by Bar Director, Jesse Held.
A childhood spent on a working dairy farm in Wisconsin gave Nick O’Leary an appreciation for simple, well-prepared food using seasonal ingredients. Although he learned to cook with his mom on the farm, his path to becoming a chef began after he worked as a server in a fine-dining restaurant in Milwaukee while studying computer programming.
Developing a passion for the restaurant industry, Nick changed course and went to culinary school. As a student he worked at Palomino, then spent three years at Cesare’s in Stillwater, which afforded him the opportunity to travel to France and California’s wine country. As his career continued, he worked at Saffron as the sous chef to Chef Sameh Wadi, which included an appearance on “Iron Chef”. From Saffron he went to Hotel Minneapolis and then landed at Travail shortly after it opened.
Tyler Shipton began cooking early in life with his grandmother. She had a football field-sized garden that provided fresh produce for cooking, canning, and pickling. Tyler grew up on a hobby farm in southeastern Minnesota and worked on a dairy farm. Despite the experience on the farm and in the kitchen, Tyler initially pursued an Associate of Arts degree in Art. He quickly realized that life in a cubicle was not for him, so he went to culinary school and also earned a Bachelor of Arts in Management.
As a young cook, eager to learn, Tyler had stints at Obento Ya, the After Midnight Group and then landed at Porter & Frye under Stephen Brown. He later worked at Bar La Grassa and Travail.
Enjoying cooking for others launched Tom Roberts path to becoming an Executive Chef. Early learning began in the kitchen with his Grandmother and Aunt, helping bake and cook roasts. Although fish was most affordable, and they cooked it often, his Grandmother hated it and for the last 30 years of her life, banned it from her kitchen.
Formal training started after some initial practical experience working at a couple Denny’s and Perkins. Roberts progressed to Sous Chef, while working at The Buffet in Mystic Lake Casino and a small family restaurant, Khoury’s in Inver Grove Heights. As he progressed he saved money and eventually enrolled in Hocking Community College in Ohio, studying Culinary Arts.
While in school he traveled to Italy for additional studies and worked at Villa Crespi in Lago di Orta, a restaurant awarded 2 Michelin stars under noted chef and character Antonino Cannavacciuolo. While in Italy, he was inspired after a visit to a cave, House of the Divine Pig, where slow food techniques were used to make cheese and meats in a truly artistic fashion. Since that visit, Roberts has particularly enjoyed butchering and using the old school style and techniques of slow curing and charcuterie.
Upon returning to the States, Roberts worked at notable Italian restaurants, La Grolla, TreVina and Pazzaluna. A stint with many roles at Hotel Minneapolis lead to his meeting and working with Nick O’Leary, who he kept in touch with as he moved on to work at Mona and Heartland. Roberts joined O’Leary and the chef team at Borough when it first opened and will be Executive Chef at coup d’état.
A veteran barkeeper of over 20 years, Jesse has been behind some of Minneapolis’ most influential and innovative cocktail bars from Town Talk Diner, Marvel Bar and most recently Eat Street Social. Along with industry brethren Johnny Michaels, Pip Hanson and Nick Kosevich created and founded North Star Bartenders’ Guild in which he is President. Recently named 2012 City Pages Best Bartender of the Twin Cities, he represented Minneapolis nationally in the 2012 GQ/Bombay Sapphire Most Imaginative Bartender Challenge. He also was a contributor for the published book North Star Cocktails by Johnny Michaels.
No accolades are as important to Jesse then being husband to his best friend, Emma and “daddy” to his 2 daughters (Lucy and Stella), where his favorite and most important title remains as “daddy”.