Gavin Kaysen
Encyclopedia
Gavin Kaysen is executive chef
at noted French
chef and restaurateur
Daniel Boulud
's New York City
restaurant, Cafe Boulud.
He previously headed the kitchen at El Bizcocho in San Diego
. In 2007, he represented U.S.A. at the Bocuse d'Or
. He was a competitor on The Next Iron Chef
, eliminated during the third challenge, 'Resourcefulness'.
, Kaysen was inspired to become a chef while working at a Subway
in Bloomington, Minnesota
:
In 2007, Kaysen was named one of the top 10 ‘Best New Chefs’ by Food & Wine
. Before becoming executive chef at Cafe Boulud, he worked at Domaine Chandon in Yountville, California
, under Robert Curry
, at Auberge de Lavaux in Lausanne
, Switzerland
, and under Marco Pierre White
at L'Escargot in London
, England
.
Chef Kaysen was eliminated during the third episode of The Next Iron Chef
due to his food being ‘underseasoned’ and ‘undersalted’ in the opinions of the judges. After the elimination, he explained to judge Michael Ruhlman
that the problem had been that the food had been stored improperly by the tech crew of the show, and had become submerged in an ice water bath, leaching the salt and seasonings out. Ruhlman has stated that had he known of the technical glitch, he would likely have judged differently.
In 2008, chef Kaysen won a James Beard Foundation Award
for Rising Star Chef of the Year.
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
at noted French
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
chef and restaurateur
Restaurateur
A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.-Etymology:The word...
Daniel Boulud
Daniel Boulud
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore...
's New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
restaurant, Cafe Boulud.
He previously headed the kitchen at El Bizcocho in San Diego
San Diego, California
San Diego is the eighth-largest city in the United States and second-largest city in California. The city is located on the coast of the Pacific Ocean in Southern California, immediately adjacent to the Mexican border. The birthplace of California, San Diego is known for its mild year-round...
. In 2007, he represented U.S.A. at the Bocuse d'Or
Bocuse d'Or
The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking...
. He was a competitor on The Next Iron Chef
The Next Iron Chef
The Next Iron Chef, is a limited-run series on the Food Network now in its fourth season. Each season is a stand-alone competition to select a chef to be designated an Iron Chef, who will appear on the Food Network program Iron Chef America....
, eliminated during the third challenge, 'Resourcefulness'.
Career
A graduate of the New England Culinary InstituteNew England Culinary Institute
The New England Culinary Institute is a career oriented, culinary college located in Montpelier, Vermont, founded on June 15, 1980, by Fran Voigt and John Dranow. The first NECI class, conducted by Chef Michel LeBorgne, had just seven students . A second campus was operated in Essex, Vermont,...
, Kaysen was inspired to become a chef while working at a Subway
Subway (restaurant)
Subway is an American restaurant franchise that primarily sells submarine sandwiches and salads. It is owned and operated by Doctor's Associates, Inc. . Subway is one of the fastest growing franchises in the world with 35,519 restaurants in 98 countries and territories as of October 25th, 2011...
in Bloomington, Minnesota
Bloomington, Minnesota
Bloomington is the fifth largest city in the U.S. state of Minnesota in Hennepin County. Located on the north bank of the Minnesota River above its confluence with the Mississippi River, Bloomington lies at the heart of the southern...
:
In 2007, Kaysen was named one of the top 10 ‘Best New Chefs’ by Food & Wine
Food & Wine Magazine
Food & Wine is a monthly magazine published by American Express Publishing. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York...
. Before becoming executive chef at Cafe Boulud, he worked at Domaine Chandon in Yountville, California
Yountville, California
Yountville is an incorporated town in Napa County, California, United States. It is in the North Bay portion of the San Francisco Bay Area. The population was 2,933 at the 2010 census. Almost one third of the town's population lives on the grounds of the Veterans Home of California.The town's name...
, under Robert Curry
Robert Curry
Robert Samuel Curry was a wrestler in the early twentieth century....
, at Auberge de Lavaux in Lausanne
Lausanne
Lausanne is a city in Romandy, the French-speaking part of Switzerland, and is the capital of the canton of Vaud. The seat of the district of Lausanne, the city is situated on the shores of Lake Geneva . It faces the French town of Évian-les-Bains, with the Jura mountains to its north-west...
, Switzerland
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
, and under Marco Pierre White
Marco Pierre White
Marco Pierre White is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine, and his exceptional culinary skills....
at L'Escargot in London
London
London is the capital city of :England and the :United Kingdom, the largest metropolitan area in the United Kingdom, and the largest urban zone in the European Union by most measures. Located on the River Thames, London has been a major settlement for two millennia, its history going back to its...
, England
England
England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west; the Irish Sea is to the north west, the Celtic Sea to the south west, with the North Sea to the east and the English Channel to the south separating it from continental...
.
Chef Kaysen was eliminated during the third episode of The Next Iron Chef
The Next Iron Chef
The Next Iron Chef, is a limited-run series on the Food Network now in its fourth season. Each season is a stand-alone competition to select a chef to be designated an Iron Chef, who will appear on the Food Network program Iron Chef America....
due to his food being ‘underseasoned’ and ‘undersalted’ in the opinions of the judges. After the elimination, he explained to judge Michael Ruhlman
Michael Ruhlman
Michael Carl Ruhlman is an American author. He has written 12 books of mostly nonfiction, the best known of which have been in collaboration with American chefs.-Personal:...
that the problem had been that the food had been stored improperly by the tech crew of the show, and had become submerged in an ice water bath, leaching the salt and seasonings out. Ruhlman has stated that had he known of the technical glitch, he would likely have judged differently.
In 2008, chef Kaysen won a James Beard Foundation Award
James Beard Foundation Award
The James Beard Foundation Awards were established in 1990 and are often called "The Oscars of Food." Held on the first weekend in May, the Awards honor the finest chefs, restaurants, wine professionals, journalists, cookbook authors, restaurant designers, and other food professionals in the...
for Rising Star Chef of the Year.
Television appearances
- The Next Iron ChefThe Next Iron ChefThe Next Iron Chef, is a limited-run series on the Food Network now in its fourth season. Each season is a stand-alone competition to select a chef to be designated an Iron Chef, who will appear on the Food Network program Iron Chef America....
, 2007 - Iron Chef AmericaIron Chef AmericaIron Chef America: The Series is an American cooking show based on Fuji Television's Iron Chef, and is the second American adaptation of the series, following the failed Iron Chef USA. The show is produced by Food Network, which also carried a dubbed version of the original Iron Chef. Like the...
, 2009 - Kaysen emerged victorious.http://www.tv.com/iron-chef-america/iron-chef-michael-symon-vs.-gavin-kaysen/episode/1272809/summary.html?tag=ep_guide;summary - Top ChefTop ChefTop Chef is an American reality competition show that airs on the cable television network Bravo, in which chefs compete against each other in culinary challenges. They are judged by a panel of professional chefs and other notables from the food and wine industry with one or more contestants...
, 2009 (season 6) - Kaysen appeared as a guest judge