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Chef Gavin Kaysen

Executive Chef

 
Restaurants

Cafe Boulud

 
Cuisine

French-American

 
 
Signature Dishes
 

Dry Aged Angus Beef Strip Loin Pomme Aligot Broccolini Cippolni Onion Rings Sauce Bordolaise

 

Foie Gras au Torchon Rhubarb Gelée Sicilian Pistachio Toasted Brioche

 
 
 

About Working With This Chef

Days & Hours:
Average 3 month commitment, days and hours will vary per individual.

Uniform Provided:
Yes

Insurance Required:
No, waiver to be signed

Stages Taking On:
Up to two at one time per kitchen or party department.

Length of Each Stage Program:
TBD

Hiring Stagiaire as an Employee:
The Chef will evaluate their performance at the end of their term and then discuss future opportunities within the company (properties in NYC, Florida, China, and Vancouver ...)

 

 

 

 
For Applicants:

Expectations & Qualifications
Coming Soon

 
 
 
Mini Bio:

Originally from Bloomington, MN, Gavin worked as Chef at San Diego's Rancho Bernardo Inn for over three years. Previously, he gained international experience at l'Auberge de Lavaux in Lausanne Switzerland and under Marco Pierre White at London's l'Escargot.
Learning abroad confirmed for Chef Kaysen the importance of taking opportunities to stage in other kitchens to expand his repertoire. In the fall of 2005, he decided to take a few weeks off from his own kitchen to spend time in the restaurant of the best chef who would have him. As a result, he did a brief internship in the kitchen at DANIEL. Just over two years later, that fortunate choice led him to the Executive Chef position at Daniel Boulud's Café Boulud in New York.

Kaysen arrived in New York with more than a few accolades under his belt. During his tenure as chef de cuisine at El Bizcocho (Rancho Bernardo Inn, San Diego, CA) he made his first appearance as 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.

 

 

 
 

If you are a member of Culintro and would like the opportunity to work with this chef, then submit your application today!

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