Gavin Kaysen

Originally from Bloomington, MN, Gavin worked as Chef at San Diego's Rancho Bernardo Inn for over three years. In the fall of 2005 Gavin Kaysen decided to take a few weeks off from his own kitchen to broaden his perspective. As a result, he did a brief internship in the kitchen at DANIEL. Now, just over two years later, that fortunate choice has led him to the Executive Chef position at Daniel Boulud's Café Boulud in New York.

 "Gavin has energy, talent and incredible motivation," says Daniel Boulud. "He is well trained and eager to embrace classic French cooking." He also has drive and courage, demonstrated by his eagerness to take on the famously rigorous Bocuse d'Or competition, a veritable culinary Olympics held annually in Lyon. The competition experience brought Gavin and Daniel together, once again, as the young chef turned to Boulud as a mentor who would help him to navigate the French culinary world.

 During his tenure as chef de cuisine at El Bizcocho (Rancho Bernardo Inn, San Diego, CA) he appeared as a guest chef at the James Beard House (2005), was awarded Best Chef, Critic's Choice, by San Diego Magazine and took first place on the US National team competing for the Bocuse d'Or in Chicago (2006). He went on to represent the US team at the 2007 Bocuse d'Or in Lyon, France. Gavin was named one of Food & Wine Magazine's 10 Best New Chefs (2007) and competed in the Fall 2007 Next Iron Chef TV series.

 Most recently, Gavin was the winner of the James Beard Foundation's prestigious award for Rising Star Chef of 2008.