Jules Gourmet Catering provides unique and refined catering services to the Denver Metro area. Originally known as The Mason Jar Restaurant and Ale House, the business has developed into a full-service catering company and has been serving the Denver metro area for the past 19 years. The company is family owned and operated by Joe, Mary and Julie Dunigan.  We offer exceptional service and delectable cuisine for Weddings, Social, Corporate and Not For Profit events and Celebrations of Life.  Our team of professionals will help you achieve your vision for your event through amazingly beautiful designs at a price that is absolutely unbelievable.


Julie Dunigan (Partner

Julie Dunigan (Jules) is a 1987 graduate of The Culinary Institute of America in Hyde Park, NY.  With over 30 years of working in the hospitality industry, Julie has challenged herself to study all facets of the industry by working both ‘front of the house’ and ‘back of the house’ operations for award-winning caterers, four star restaurants, hotels and locally own and franchise restaurants. When Julie is not planning an event,  you can find her enjoying free time with her son, Brady Joseph.

Kyle Tipton (Chef)

 Chef Kyle Tipton grew up in Denver, Colorado, and began pursuing his love of the culinary arts at a young age. He recalls making Chicken a la King and baking raspberry cheesecakes while growing up. After graduating Gateway High School in Aurora, CO, he attended Johnson and Wales University where he graduated in 2007 with an Associate in Science for Baking and Pastry Arts.

Kyle worked in locally owned family restaurants, pastry shops and catering companies where he began honing his craft and passion for culinary arts.  Over the last 13 years he has continued to develop his skills and has been the Executive Chef at Jules Gourmet Catering since June of 2014.  In his spare time he enjoys playing golf, working on his Mustang and camping in the mountains.

Rick Yale (Sous Chef)

Rick moved to Colorado when he was six years old.  He grew up in a family of chefs and quickly came to realize he had a passion for the culinary arts.  In high school he began working with his grandfather, Executive Chef Dean Atkinson, at the Denver Petroleum Club.  While there he also apprenticed with the American Culinary Federation.

Rick attended Metro State College where he majored in Hotel Restaurant Management with a minor in Music.  Rick has refined his culinary skills over the past 33 years, most often working in fine dining establishments.  He has a passion for music and plays bass guitar with his bands the Rock Doctors and the Dr. Izzy Band.

Patricia Zutman (Event Coordinator) 

Se habla Español!

After graduating from Portland State University, with a degree in Business Administration and Human Resource Management, Patricia decided to pursue a different direction in life in the field of hospitality.  She wanted to combine her ability to multi-task and creativity with the opportunity to meet and please new people.  As the years passed Patricia often found herself entertaining for family and friends, creating unforgettable affairs with unique themes and menus.

Following 17-years in the hospitality industry Patricia decided to transition her unique set of skills into the field of special event and wedding planning.  She is a graduate of The Wedding Planning Institute and is a Certified Wedding and Event Planner.  As an Event Coordinator for Jules Gourmet Catering, Patricia’s goal is to help clients achieve their wedding and/or event vision without the stress that so often accompanies it.  Her experience in the hospitality industry, coupled with strong relationships with vendors and genuine joy in working with each client, will save you time, stress and money.  Patricia is dedicated to exceeding her clients’ expectations by developing a personal relationship with them to help create an exceptional and memorable event.