Jon Wipfli is the culinary director and owner of Animales Barbeque Co., a Twin Cities barbecue brand that began as a food truck and grew into one of Minneapolis’s most recognized smokehouse operations.
Born in Wausau, Wisconsin, Wipfli developed an interest in hunting, fishing and cooking outdoors—experiences that would later influence both his culinary style and philosophy around food. He went on to study at the French Culinary Institute in New York, receiving classical culinary training before working in notable New York kitchens.
After returning to the Midwest, Wipfli built a career centered around technique-driven cooking and a strong connection to regional ingredients. In 2018 he launched Animales Barbeque Co., initially operating from trailers at Twin Cities breweries, where the brand quickly developed a loyal following for its ribs, pork belly and inventive barbecue sides.
Animales eventually expanded into a large brick-and-mortar restaurant and live-music venue in Minneapolis, reflecting Wipfli’s vision of barbecue as a social gathering point that combines food, music and community.
In addition to his restaurant work, Wipfli is also an author and outdoorsman. His cookbooks— including “Venison” and “Fish”—explore wild game, freshwater fish and practical cooking techniques rooted in Midwestern hunting and fishing traditions.
Known for blending classical training with rustic outdoor cooking, Wipfli’s work sits at the intersection of barbecue, wild food and modern Midwestern cuisine.
