A Delicate Balance of Creativity & Caring
Stuart & Cheryl Tracy, the proprietors of Pirogue Grille, saw the dream of Pirogue Grille turn to reality with the opening of the restaurant in September, 2005. Stuart’s extensive culinary expertise coupled with a passionate desire to provide the ultimate dining experience in the region, has lead to much local and national acclaim.
Our approach to the operation of the restaurant is truly cooperative. Owners Stuart & Cheryl believe that every member of their staff is essential to their success. Both front of the house and kitchen staff have a sense of pride and ownership. Cheryl’s caring and detailed approach in the dining room is balanced by the creative vision of Stuart’s culinary team.
Chef Stuart Tracy spent over a decade as the Executive Chef at The Rivery, south of Bismarck. Prior to accepting the position at The Rivery, he held the position of Chef de Cuisine at the Fairmount Sonoma Mission Inn & Spa in Sonoma, Ca, where he made a connection with The Lodge at Pebble Beach culinary team. Chef Tracy has been a part of the Pebble Beach Golf Tournament’s Culinary Team since 1994. He is originally from Minot, ND and received his formal culinary training at the prestigious Culinary Institute of America in Hyde Park, NY and Walt Disney World’s Culinary Management Program in Orlando, FL.
A Delicate Balance of Creativity & Caring
Stuart & Cheryl Tracy, the proprietors of Pirogue Grille, saw the dream of Pirogue Grille turn to reality with the opening of the restaurant in September, 2005. Stuart’s extensive culinary expertise coupled with a passionate desire to provide the ultimate dining experience in the region, has lead to much local and national acclaim.
Our approach to the operation of the restaurant is truly cooperative. Owners Stuart & Cheryl believe that every member of their staff is essential to their success. Both front of the house and kitchen staff have a sense of pride and ownership. Cheryl’s caring and detailed approach in the dining room is balanced by the creative vision of Stuart’s culinary team.
Chef Stuart Tracy spent over a decade as the Executive Chef at The Rivery, south of Bismarck. Prior to accepting the position at The Rivery, he held the position of Chef de Cuisine at the Fairmount Sonoma Mission Inn & Spa in Sonoma, Ca, where he made a connection with The Lodge at Pebble Beach culinary team. Chef Tracy has been a part of the Pebble Beach Golf Tournament’s Culinary Team since 1994. He is originally from Minot, ND and received his formal culinary training at the prestigious Culinary Institute of America in Hyde Park, NY and Walt Disney World’s Culinary Management Program in Orlando, FL.
