He tells me a quick side story: how just two years into Spoon and Stable’s meteoric rise, he was working on a cookbook with a big publisher, but it didn’t feel right. As the title indicates, it’s all about Kaysen cooking in his own kitchen. He pays tribute to her in his new cookbook, At Home, out this fall. In fact, his familial influences - particularly Grandma Dorothy - are what prompted his culinary journey that we’ve all been lucky enough to witness. Another hat we don’t often think of chefs wearing? Family man, which Kaysen decidedly is. “What’s tough about the restaurant business is people don’t see chefs as CEO types they see us as artist types,” he says. This is when Kaysen mentions a hat we don’t often think of him wearing: CEO. But when you add the third, fourth and fifth business, you can build that infrastructure.” From a business perspective, when you go from one to two, it’s really tough because you don’t have any infrastructure set up. “I remember him telling me that when you go from restaurant one to restaurant two, it’s a lot harder than going from two to three, three to four, four to five,” he explains. Then there’s Andrew Carmellini, the chef behind some 15 New York City eateries. I wanted to go to bed, but he’d go into work.” Then we’d land back in New York City at whatever time, and the driver would bring Daniel to his restaurant, which he lived above. “We’d be on a trip to Paris together to cook at an event. “When I worked for Daniel, I was always like, ‘How does he do it?’” Kaysen recalls. ![]() Plus, he says, it’s the example set for him by mentors and friends, like Daniel Boulud and Andrew Carmellini. If you ask him this very pointedly (like I did), he’ll demure - and credit the incredible team he’s built, now some 160 people. That’s in addition, may I remind you, to his other Soigné Hospitality ventures: Spoon and Stable, Demi, Bellecour Bakery, and KZ ProVisioning, the pro athlete catering company he runs with pal Andrew Zimmern that fuels sports teams like the Minnesota Wild, Timberwolves and Lynx.Īt this point, you (like me) may be wondering how in the hell Kaysen manages to get all this done. They are enjoying the coastal lifestyle with their Tibetan Terrier, Rhythm.If you’ve been paying any attention, you know that celebrated Twin Cities chef Gavin Kaysen is having a big year: two new eateries ( Mara and Socca, situated in the shiny new Four Seasons Hotel Minneapolis), a new baby (his third son, Crosby, born in June), a new catering company (the aptly named Spoon Thief) and soon, a new cookbook. ![]() She and her husband traded in big city life in Atlanta for shorts and flip-flops on Fernandina Beach, Florida. Gwen chronicles her love of international travel and experience as a professional home cook on, where she shares the stories of some of the world's most sought-after destinations, highly regarded chefs, restaurateurs, farmers, wine and spirits producers, and culinary artisans. Her work has also been featured on MSN, Yahoo!, Business Insider, and SheKnows. News & World Report and freelances for other publications including USA TODAY, Cruise Critic, Reader's Digest, Forbes Travel Guide, Smarter Travel, TripAdvisor, Atlanta Homes & Lifestyles Magazine, and World Travel Magazine. She is a contributor to the Travel section of U.S. She is the author and owner of with her husband, coauthor of Southern Heat, and co-owner of On the Road Culinary Adventures, a culinary travel business. Gwen Pratesi is a James Beard Foundation Award Finalist in Journalism and award-winning travel writer.
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