Gavin Kaysen expands his culinary presence with three new restaurants, including his first out-of-state venture in Florida.
MINNEAPOLIS — As the Twin Cities restaurant scene continues to evolve, one of Minnesota’s most celebrated and decorated chefs is entering a bold new chapter of his own.
Gavin Kaysen, a two-time James Beard Award winner (Rising Star Chef in 2008 and Best Chef: Midwest in 2018) and Food & Wine Best New Chef of 2007, is expanding his culinary footprint this fall with multiple openings in Minnesota — and for the first time outside the state in Florida. He reflected on his career and future plans in a conversation with KARE 11’s Morgan Wolfe.
“You see a lot of things that can go right and a lot of things that could go wrong,” Kaysen said. “You learn from both.”
Roots in the kitchen, reach across the nation
Kaysen studied at the New England Culinary Institute and held formative positions in top-tier kitchens — including Domaine Chandon (Yountville, Calif.), Auberge de Lavaux (Switzerland), and L’Escargot under Marco Pierre White in London. In 2007, as executive chef at San Diego’s El Bizcocho, he earned Food & Wine’s Best New Chef award, marking a pivotal moment in his career.
That same year, Kaysen represented the U.S. at the international Bocuse d’Or competition. Soon after, he moved to New York City to work under Daniel Boulud at Café Boulud, ultimately becoming the restaurant’s executive chef at 27-years-old. He was a part of the team that helped win the restaurant a Michelin star.
He’s no stranger to being in front of the camera either. Kaysen appeared on Chopped, Iron Chef America and The Next Iron Chef. He even joined the panel of guest judges on Top Chef .
From national spotlight to hometown hero
Kaysen returned to Minneapolis to open his own restaurant, Spoon and Stable. Over the years, the restaurant has been hailed as a transformative piece in the city’s food scene.
“I can still, like, envision my 3-year-old running around the freshly made banquets and on the chairs, my 5-year-old running the trains on the floor,” Kaysen said with a smile.
His influence has since expanded with new ventures: the formal dining experience at Demi, and the Mediterranean restaurant inside the Minneapolis Four Seasons; Mara. Along the way, Kaysen opened a bakery restaurant in Wayzata called Bellecour. It closed during COVID, but reopened years later with a scaled-back version in partnership with longtime St. Paul cookware retailer and culinary school Cooks of Crocus Hill. The partnership is ending as Kaysen is reviving Bellecour at two locations this fall. The Edina location will And for the first time, he’s taking his culinary expertise beyond Minnesota with The Merchant Room opening this fall at the Four Seasons hotel in Naples, Florida.
“Yes, three restaurants this fall,” he joked. “At first it was like, we’re gonna open this restaurant, then in 3 months we’ll do this one. Then, in 3 months we’ll do this one and now it’s like 6 weeks to open up all of them.”
Legacy through mentorship
Beyond accolades, Kaysen is passionate about mentorship. He founded The Synergy Series, a collaborative effort that brings top chefs around the country to Spoon and Stable and inspires a forthcoming book—The Synergy Series—with proceeds benefiting the nonprofit Ment’or. His influence has powered the rise of many protégés—including Yia Vang, Diane Moua, Eric Pham, and Adam and Jeanie Ritter—who recently won a James Beard award for Best New Restaurant.
He says Moua and Jeanie had a huge part in Bellecour and it’s success. Jeanie was general manager of the restaurant and Moua was lead pastry and dessert chef for the restaurants at the time.
Kaysen’s mentorship of others stems from his own experiences with mentors in New York and Europe. He’s proud to see everyone create new restaurants, saying it adds to the vibrancy of the food scene. Adding, taking risks and having them pay off is one of the biggest accomplishments anyone can have in hospitality.
“I don’t take credit for their success,” he said. “They’ve done it on their own. I think we just helped give them a stage to stand on.”
Navigating change, creating opportunity
Change is always on the menu as restaurants are constantly opening and closing. Amid legacy restaurant closures like Café Lurcat, Kaysen views the shifting landscape as part of a healthy evolution.
“We’re at an interesting place — sort of this changing of the guard,” he said. “Now that means we have a responsibility…to make sure what we create next is even better for the generation that follows.”
Kaysen remains grounded as a husband and father of three.
“I don’t understand the focus of work-life balance. I do understand the focus of work-life harmony. Like work makes me very happy. Going home to see my kids and watching them play a game makes me very happy,” Kaysen said.
His first cookbook, At Home, explores comforting recipes he cooks for his family. It’s joined by The Synergy Series, celebrating mentorship and culinary collaboration—both available on his website.
At Home by Gavin Kaysen – a collection of family-friendly, seasonal recipes.
The Synergy Series by Gavin Kaysen and Bonjwing Lee – a deep dive into his mentorship-focused dinner series.
Despite his many accolades, Kaysen measures success by impact, not recognition.
“It only takes one person to tell you they believe in you,” he said.