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At such a young age, Kaysen already has accomplished much in the culinary world.

At age 16, Kaysen began working with Chef/Proprietor George Serra in
Bloomington, Minnesota. He then went on and graduated with high honors from the New England Culinary Institute in Montpelier, Vermont. Soon after, Kaysen moved to NapaValley and worked under Chef Robert Curry at Domaine Chandon. Then, Kaysen took everything and moved to Lausanne, Switzerland to work at Auberge de Lavaux. A small restaurant over looking Evain, France and the Swiss Alps.

It was here that Kaysen began to learn French and large appreciation for the culture. He would make weekly trips with theChef/Owner Jacky Vuillet to the local markets and farmers to pick up produce, cheese and fish for the restaurant. From there, he moved to London, England and took on the role as junior sous chef and the Michelin-starred L’Escargot under Marco Pierre White. He also spent his time doing stages in many Michelin-starred restaurants.

In 2002, Kaysen found his way back to the states in the search for work in an
upscale restaurant with a chef that carried passion. After a long search and perfectly timed phone call, El Bizcocho turned up with Patrick Ponsaty, his new Chef. After working for Chef Ponsaty for almost two years, Chef Ponsaty passed the tourch onto Gavin, which is where he is today as Chef de Cuisine.

This past year Kaysen won the National Trophy of Cusine and Pastry, which gave
him the rights to occupy the spotlight as representative of the United States at the

International Trophy of Cuisine and Pastry in Paris, France. Kaysen finished first in the fish and 2nd overall in the world. In 2004, Kaysen was named “Best Chef” critics choice in San Diego Magazine, as well as “Hottest Young Rising Star” by Riveria Magazine. Most Recently, Kaysen won the semi-finals of the Bocuse d’or competition and has been asked to compete in the finals in Chicago for the chance to represent the United States at the Bocuse d’Or 2007 in Lyon, France.

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