Chef Gavin Kaysen of Spoon and Stable - Biography

Minneapolis, MN

September 2015

Gavin Kaysen is kind of like the chef version of the kid sitting on a stoop when some suit walks by and discovers him—he’s got it. Except, for Kaysen, it wasn’t a stoop but a fast food restaurant kitchen, where he was spotted by another restaurant manager and recruited into the world of serious food service. Swept into the industry, he hasn’t look back.

After attending the New England Culinary Institute in Montpelier, Vermont, Kaysen rapidly rose his way through the ranks, cooking at Domaine Chandon in Yountville, California, L’Auberge de Lavaux in Lausanne, Switzerland, and L’Escargot in London, under Marco Pierre White. Back in the States, Kaysen earned a spot on Food & Wine’s “Best New Chefs” list in 2007 as executive chef of El Bizcocho in San Diego. The next year, his work at Café Boulud earned a Michelin star for the restaurant and a James Beard “Rising Star Award” for Kaysen, as well as a StarChefs Rising Star award.

No stranger to competition or prestige, Kaysen represented the United States in the 2007 Bocuse d’Or, and helped found the Bocuse d’Or USA Foundation. Thomas Keller and Daniel Boulud selected him to serve as head coach of the Bocuse d’Or USA team in 2013 and 2015. While Kaysen’s successes (and appearances on Bravo’s “Top Chef” and “The Today Show” on NBC) continue to make him a household name, he left New York to open Spoon & Stable in his Minneapolis hometown. At Spoon & Stable, he brings the kind of casual culinary elegance only a truly (carefully) trained hand can deliver.