Chef Gavin Kaysen Bio With a strong desire to succeed and a true passion for food, the young charismatic 26-year old Gavin Kaysen is on a mission to produce only the best food. 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 to graduate with high honors from the New England Culinary Institute in Montpelier, Vermont. Soon after, Kaysen moved to Napa Valley 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 the Chef/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 torch onto Gavin, which is where he is today as Chef de Cuisine. This past year Kaysen won the National Trophy of Cuisine and Pastry giving him the right to occupy the spotlight as representative of the United States at the International Trophy of Cuisine and Pastry in Paris, France. Kaysen finished 1st in the fish category and 2nd overall in the world. In 2004 Kaysen was named "Best Chef" of the critic’s choice in San Diego Magazine, and "Hottest Young Rising Star" by Riviera Magazine. He was named Rising Star Chef for the month of May 2006 in Restaurant Hospitality Magazine.