Chef Gavin Kaysen of Café Boulud - Biography

New York, NY

June 2010

You know you're a talented cook when Daniel Boulud offers you a job just days into your stage in one of his kitchens; Gavin Kaysen is one talented cook. Kaysen was doing a series of stages to broaden his culinary horizons—and boy did they broaden. Although he couldn't accept the offer from Boulud at the time, he knew that working for the über-chef was in his future.

But before his meeting with Boulud, Kaysen had already worked in several venerable kitchens, from l'Auberge de Lavaux in Lausanne, Switzerland and London's l'Escargot under Marco Pierre White to El Bizcocho at the Rancho Bernardo Inn in San Diego. And, never afraid of a challenge, Kaysen represented the US—a perennial underdog—at the Bocuse d'Or in Lyon, France in 2007. Bocuse offered Kaysen another opportunity to meet Boulud, and his fate was sealed. Shortly after the competition, Kaysen was offered the executive chef position at Café Boulud in New York.

Kaysen has a keen sense of flavor pairing and a modern but approachable plating aesthetic. His culinary acumen has been recognized and praised by numerous awards. In 2007, Food & Wine Magazine named him one of their "Best New Chefs," and in 2008 he was a New York Rising Star, as well as a James Beard "Rising Star."