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

At My Venues

charcuterie plate anyone?
charcuterie plate anyone?
$$$, French, Breakfast,
"A charcuterie throwback from the opening menu @bellecourmn . . Bellecour is seeking eager, driven, hard working, passionate culinarians to join the ranks of like-minded professionals! If you, or someone you know sounds like a fit, send along a resume to ndugan@bellecourrestaurant.com . . . laurence.p.herbert"
At my venues
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Assorted Desserts
Assorted Desserts
$$$, Happy Hour, 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"
Crepe Cake
Crepe Cake
$$$, French, 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."