Experience
2025 - 2025
Author
Cookbook: The Synergy Series
2022 - Present
Chef
Socca CafeMinneapolis, MN
2022 - 2022
Executive Culinary Producer
Netflix's “Iron Chef: Quest for an Iron Legend”Los Angeles, CA
2022 - Present
Chef
Mara at Four Seasons Hotel MinneapolisMinneapolis, MN
2021 - 2021
Author
Cookbook: GK at Home
2021 - Present
Author / Owner
Spoon Thief Publishing
2020 - Present
Co-Founder
Heart of the House FoundationMinneapolis, MN
2020 - Present
Chef / Partner
Cooks | BellecourMinneapolis, MN and Edina, MN
2019 - Present
Chef / Owner
DemiMinneapolis, MN
2016 - Present
Founder
The Synergy Series & DialogueMinneapolis, MN
Education
Advice from Gavin Kaysen
Quotes about career path, skills, and teamwork from an industry leader.
Inspiring cooks can be challenging.
When I was 24 and took over a restaurant in California, I was a hot head. I learned very quickly that you attract bees with honey and not vinegar, as the saying goes.
A sous chef I once worked for told me to take a job to learn for the experience, not for the money.
The money will come, but the foundation will slip away quickly if you do not take your formative years to build your base.
I don’t think I would have wanted to know 10 years ago what I know now.
I think my success at that young age came from being so naïve.
I learned passion from my first job.
Love this job or get out.
My team around me, my wife, and the focus to conquer my goals has kept me motivated during tough times related to work.
My best externship was at Domaine Chandon.
It changed my outlook on cooking and helped shape my entire career. Robert Curry gave me a chance, and let me cook on the line, plate food and be looked at as a regular cook and not an extern.
Roles in Culinary
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