Gavin Kaysen

Chef
Gavin Kaysen

Minneapolis

About Gavin Kaysen

For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable restaurant in the North Loop neighborhood in fall 2014. “Cooking is very emotional for me; I have to cook how I feel,” Kaysen says. “There’s something to be said for how you feel emotionally as one season gives way to the next, when it snows, rains, or is sunny. I never thought about that growing up here, but coming back, I see that now.”

My Venues

Accolades

  • One Star
    Michelin Guide
  • Rising Star Chef
    James Beard Foundation
  • Best Chef: Midwest
    James Beard Foundation
  • Finalist
    The Next Iron Chef
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC
  • Guest Judge
    Top Chef
  • Ten Best Chefs
    Food & Wine

Where I Go Out

Agedashi tofu
Agedashi tofu
Donguri Restaurant
$$$, Japanese, Upper East Side
"This small, hidden restaurant is a gem of the Upper East Side. The quality of the fish is second to none. When I want pure flavors that are traditional and focused in Japanese roots, I go here. Having homemade tofu is a delicacy that is amazing when done correctly, and the chefs at Donguri have become my basis of comparison when it comes to tofu."
Gavin Kaysen
Chef
Gavin Kaysen
Spoon and Stable, Bellecour
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At My Venues

Assorted Desserts
Spoon and Stable
$$$, Happy Hour, Modern, Full Bar, New American, North Loop
"The savory food was amazing, but with a changing menu... specific dishes come and go.... anything you pick will probably be great. Just don’t skip dessert here. And when in doubt, order an extra. You won’t be disappointed. 3 of us finished 6 desserts"
Sarah Prieto
Chef
Sarah Prieto
Crepe Cake
Bellecour
$$$, Outdoor Seating, French, Modern, Breakfast,
"You used to have to go to Spoon & Stable ever time you craved Diane Yang’s legendary crepe cake, but now you can grab a slice at Bellecour’s bakery whenever you fancy. Layered to perfection."
Sarah Prieto
Chef
Sarah Prieto
Croissant (any of them)
Bellecour
$$$, Outdoor Seating, French, Modern, Breakfast,
"This croissant lived up to all my hopes and dreams of how a croissant should be. There are so many subpar croissants out there... that when you get one truly done right, it’s magical (and messy)."
Sarah Prieto
Chef
Sarah Prieto
Fruits De Mer
Bellecour
$$$, Outdoor Seating, French, Modern, Breakfast,
"Le petit plateau. Beautiful brunch on the patio. It's plain to see the amount of care going into every dish. The bakery alone is worth the trip. Flaky buttery croissants were stupid good."
Tyrone Welchinski
Chef
Tyrone Welchinski
King & Bannatyne
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