Executive Chef & Culinary Director, Café Boulud
“Gavin has energy, talent and incredible motivation,” says Daniel Boulud of Gavin Kaysen, Café Boulud’s Executive Chef since late 2007 “He is a very well trained American Chef who embraces classic French cooking,” making him a superb choice for Café Boulud, and its French-American cuisine.
He also has drive and courage, demonstrated by his taking on the famously rigorous Bocuse d’Or International Cuisine Competition, a veritable culinary Olympics held biennially in Lyon, France. Leading up to the 2007 competition Kaysen turned to Boulud as a mentor figure who would help him to navigate the French culinary world.
The experience led Gavin to New York, where he arrived with several accolades under his belt. He has been awarded “Critic’s Choice Best Chef” by
San Diego Magazine, named one of Food & Wine Magazine’s “10 Best New Chefs” (2007) and appeared in the Next Iron Chef TV series.
Gavin has also won the James Beard Foundation’s prestigious 2008 “Rising Star Chef” award and earned a star in the Michelin Guide for his cooking at Café Boulud.
Originally from Bloomington, MN, Gavin worked as Executive Chef at San Diego’s Rancho Bernardo Inn for three years. He gained international experience at l’Auberge de Lavaux in Lausanne Switzerland and under Marco Pierre White at London’s l’Escargot. Today he serves as lead coach for the Bocuse d’Or USA Foundation.
In addition to serving as Executive Chef at Café Boulud, New York, Gavin also acts as Culinary Director for the other Café Boulud properties worldwide including Palm Beach and Toronto.