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.