gavin-bioGavin knew from a very young age that he wanted to pursue a career in the restaurant industry. As a teenager, his first part-time job was at a fast food restaurant where he quickly caught the eye of another restaurant owner who immediately hired him to work in his kitchen. It was at this moment that Gavin realized he wanted to turn his passion for food into a rewarding career.

After attending the New England Culinary Institute in Montpelier, Vermont, Gavin was on the fast track to success cooking at Domaine Chandon in Yountville, California; L’Auberge de Lavaux in Lausanne, Switzerland; and at L’Escargot in London, England under legendary chef Marco Pierre White. While working as Executive Chef of El Bizcocho in San Diego, he received a considerable amount of local acclaim, as well as being recognized nationally by being named one of Food + Wine Magazines Best New Chefs in 2007. While working as Chef de Cuisine at Cafe’ Boulud in New York City, Gavin was the 2008 recipient of the James Beard Foundation’s coveted Rising Star Award and was also awarded a star by the prestigious Michelin Guide.

Gavin represented the United States at the 2007 Bocuse d’Or, a prestigious, international culinary competition hosted biennially in Lyon, France. He has been instrumental to the founding of the Bocuse d’Or USA Foundation and was personally selected by Chefs Daniel Boulud & Thomas Keller, both Bocuse d’Or USA Board of Directors, to serve as the head coach of the Bocuse d’Or USA Team in 2013 and 2015.

Gavin has appeared regularly on television, including on Bravo TV’s Top Chef as a guest judge, The Food Network’s The Next Iron Chef, CBS News and multiple appearances on NBC’s Today Show.

In 2014, Gavin returned to his hometown of Minneapolis, Minnesota to open the highly anticipated restaurant Spoon & Stable. The restaurant has earned rave reviews from local media and patrons alike and is described as a culinary destination for food lovers in search of casual elegant dining. In February 2015, Spoon and Stable was awarded as semifinalist for Best New Restaurant from the James Beard Foundation Awards.

In his rare downtime, you will find Gavin trying to survive the harsh Minnesota winters, “collecting” spoons and spending time with his wife and two sons.

June 2015 – Chef Gavin Kaysen named All Clad Ambassador