Gavin Kaysen (born in Thousand Oaks, California) is executive chef and owner of Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara all in Minneapolis. [1] [2] He received the James Beard Award for Best Chef: Midwest in 2018. [3] Previous to his move to Minneapolis, he served as Executive Chef and Director of Culinary Operations for Daniel Boulud in New York City, over seeing Café Boulud in Palm Beach, Toronto and New York City. [4]
He previously headed the kitchen at El Bizcocho in San Diego. In 2007, he represented U.S.A. at the Bocuse d'Or. [5] He was a competitor on The Next Iron Chef , eliminated during the third challenge, "Resourcefulness".
A graduate of the New England Culinary Institute, Kaysen was inspired to become a chef while working at a Subway in Bloomington, Minnesota. [6]
In 2007, Kaysen was named one of the top 10 ‘Best New Chefs’ by Food & Wine . [6] Before becoming executive chef at Cafe Boulud, he worked at Domaine Chandon in Yountville, California, under Robert Curry, at Auberge de Lavaux in Lausanne, Switzerland, and under Marco Pierre White at L'Escargot in London, England.
Chef Kaysen was eliminated during the third episode of The Next Iron Chef due to his food being under-seasoned and under-salted, according to the judges. After the elimination, he explained to judge Michael Ruhlman that the problem had been that the food had been stored improperly by the tech crew of the show, and had become submerged in an ice water bath, leaching out the salt and seasonings. Ruhlman has stated that had he known of the technical glitch, he would likely have judged differently. [7]
In 2008, Chef Kaysen won a James Beard Foundation Award for Rising Star Chef of the Year. [8]
Kaysen opened his first restaurant, Spoon and Stable, in the North Loop neighborhood of Minneapolis in November of 2014. It was named a 2015 Restaurant of the Year by Food & Wine , a Best New Restaurant by Bon Appetit , and was a 2015 James Beard Award Finalist for Best New Restaurant. [10]
In March of 2017, he opened Bellecour in Wayzata, MN. The restaurant was named for a historic square in Lyon, France, the birthplace of two of his mentors: Daniel Boulud and Paul Bocuse. [11] In 2018, the James Beard Awards named him Best Chef: Midwest. [3] Kaysen closed Bellecour in 2020, citing effects of the COVID-19 pandemic. [12] Its bakery component has relocated to open in Cooks of Crocus Hill store locations in Minneapolis and St. Paul, Minnesota. [13]
Kaysen collaborated with chef Andrew Zimmern in 2017 to form KZ ProVisioning, originally conceived as a collaboration between the NHL's Minnesota Wild [14] and later expanded to include partnerships with the Minnesota Timberwolves and the Minnesota Lynx. [15] Through this program, meals are prepared for professional athletes in accordance with players' physiological needs.
Kaysen opened his third restaurant, the 20-seat tasting menu venue Demi, in 2019. [16] It was a James Beard Award Finalist for Best New Restaurant in 2020. [17]
A virtual cooking class series called GK at Home, was created during the winter of 2020, a pivot while his restaurants were closed during the COVID-19 pandemic. [18] It continues to this day.
His fourth restaurant, Mara, serves Mediterranean cuisine and opened in the Four Seasons Hotel Minneapolis alongside Socca, a casual café.
Gavin Launched a self published book in October 2022 called At Home.. [19]
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
The French Laundry is a three-Michelin-star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978.
The New England Culinary Institute (NECI) was a private for-profit culinary school in Montpelier, Vermont. It was open for 40 years before shutting down as result of the COVID-19 pandemic.
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, the Berkshires and Dubai. He is best known for his eponymous restaurant Daniel, in New York City, which currently holds two Michelin stars.
Karen A. Page along with her husband Andrew Dornenburg, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), The Food Lover's Guide to Wine (2011), and The Vegetarian Flavor Bible (2014).
Andrew Dornenburg along with his wife Karen A. Page, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), and The Food Lover's Guide to Wine (2011).
Andrew Scott Zimmern is an American chef, restaurateur, television and radio personality, director, producer, businessman, food critic, and author. Zimmern is the co-creator, host, and consulting producer of the Travel Channel television series Bizarre Foods with Andrew Zimmern,Bizarre Foods America, Bizarre Foods: Delicious Destinations, Andrew Zimmern's Bizarre World, Dining with Death, The Zimmern List, and Andrew Zimmern's Driven by Food, as well as the Food Network series The Big Food Truck Tip. For his work on Bizarre Foods with Andrew Zimmern, he was presented the James Beard Foundation Award four times: in 2010, 2012, 2013, and 2017. Zimmern hosts a cooking webseries on YouTube, Andrew Zimmern Cooks. His show, What's Eating America, premiered on MSNBC in 2020.
Alessandro Stratta is a celebrity chef and restaurateur of mixed Italian and French heritage. Stratta played the role of Iron Chef Italian on the television show Iron Chef USA. He was the recipient of the James Beard Foundation award for Best Chef Southwest in 1998 and was executive chef and owner of his famous namesake restaurant, Alex, in Las Vegas until its closure on January 15, 2011. He was later diagnosed with colon cancer and became a cancer survivor. He was the executive chef and owner of "Tapas by Alex Stratta" in the Las Vegas suburb of Summerlin, until it closed in 2015. In 2016, Stratta became executive chef de cuisine at Prado restaurant at the Omni Hotel in Paradise Valley, Arizona.
Timothy Hollingsworth is an American chef and restaurateur. In 2012, he left his post as Chef de Cuisine at Thomas Keller’s The French Laundry and moved to Los Angeles, where he opened Otium. He has won multiple awards throughout his career, including the 2010 James Beard Foundation's Rising Chef of the Year Award, the 2010 San Francisco Chronicle Rising Star Chef, and the 2009 Bocuse d'Or, where he placed sixth. He was the winner of the 2018 cooking competition The Final Table.
David Bouley is an American chef with dual French citizenship. Sole owner and chef with restaurants in Tribeca, New York City. He is best known for his flagship restaurant, Bouley, synonymous with high standards, Nouveau Cuisine redefined in the guise of a lighter French paradigm for the highest density of food nutrition and community.
Kevin Gillespie is an American chef, author and former Top Chef contestant. He is a former co-owner and executive chef at Woodfire Grill in Atlanta. He opened Gunshow, a restaurant in Atlanta, in 2013 and Revival, a restaurant in Decatur, Georgia, in 2015. Gillespie also started Red Beard Restaurants, allowing Gillespie to expand and provide consulting services to other start-ups. Kevin Gillespie's Gamechanger opened in August 2017 on the 200 concourse western end zone of the Mercedes-Benz Stadium.
The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the Bocuse d'Or USA Foundation. The first Bocuse d'Or USA competition was held in September 2008.
Richard Rosendale is an American chef. He was the U.S. candidate selected to perform at the international Bocuse d'Or 2013 in France.
The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
Nina Compton is a James Beard award winning Saint Lucian chef currently living in New Orleans, Louisiana.
Ann Kim is a James Beard Award-winning chef and restaurateur in Minneapolis, Minnesota.
Gabriel Kreuther is a two-Michelin-star restaurant named after its chef and owner, Gabriel Kreuther. It was initially a one-star Michelin restaurant in its opening years and was subsequently awarded two stars in 2019. The restaurant specializes in modern Alsatian food with other French, German, and American influences. Their most famous dish is a sturgeon & sauerkraut tart with a caviar mousseline smoked in applewood. The restaurant also serves multiple house breads, including a savory kugelhopf with scallions and chive fromage blanc. Relais & Châteaux and entities such as Wine Enthusiast Magazine and Wine Spectator praised their varied wine list, primarily featuring wines from France, Germany, and other countries. Along with wine, their drinks include a variety of modern cocktails and traditional drinks from the chef's home region, including schnapps. Their current wine director is Aukai Bell.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Yia Vang is a Hmong-American chef in St. Paul, Minnesota.
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