EXECUTIVE CHEF, RESTAURATEUR
Gavin Kaysen honed his culinary skills at some of the world's best restaurants, but has journeyed back home to Minnesota to open his own and begin training the next generation of young chefs. A James Beard Award-winning chef, he is now executive chef and owner of two thriving Twin Cities-based restaurants, Bellecour and Spoon and Stable, with a third on the way.
What tool, object, or ritual could you not live without? I do not think I can live without my cup of coffee in the morning. It is something that starts my day, but also gets me going for a busy, and typically long, work day! Along with that, I have an old calendar from my grandmother, Dorothy, with different words of wisdom posted on each day. I read these while I sip my coffee.
Is there a significant decision you made or experience you've had that has forever shaped your life?
I wrote a letter to Daniel Boulud (my former boss) in 2005 requesting a one-week stage (where you work for educational reasons) in his restaurant in NYC. That sparked a beautiful friendship and he later hired me to be his chef at Café Boulud. I worked there close to eight years. It was my Ph.D. in cooking and hospitality.
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