Gavin Kaysen from Bloomington Minnesota is a graduate of the New England Culinary Institute. Upon graduation, he left for Napa Valley, where he worked with Chef Robert Curry at Domaine Chandon, where he began his culinary career. He later flew to Lausanne, Switzerland, where he worked with Chef Jacky Vuillet at Auberge de Lavaux, where he learned how to speak French and discover the underpinnings of French cuisine. Following his first travel abroad, he went to London to work with Marco Pierre White at the Michelin-starred L’Escargot. 2002 saw Kaysen's return to the United States, where he worked with Chef de Cuisine Patrick Ponsaty at El Bizcocho at the Rancho Bernardo Inn. Two years later, he was named Chef de Cuisine, subsequently changing the menu to a more contemporary look. During this time, he was recognized with the Best Chef Award from San Diego Magazine, and later received more recognition, including his title as Chef of the Year by San Diego Riviera magazine.
Gavin Kaysen became known for being featured as one of eight contenders for the title of Iron Chef on the Food Network's The Next Iron Chef. Inspired by Thomas Keller, Daniel Boulud and Fredy Giradet, he will battle it out and show his culinary expertise while working with his favorite ingredients, citrus and hamachi. He was eliminated on the third week of the competition, but returned for Iron Chef America in 2009. He also won a James Beard Foundation Award for Rising Star Chef of the Year the year before that.
(Photo courtesy of Food Network)