Today, I’m talking to Chef Gavin Kaysen. He’s the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.You’ll hear about his early love for his grandmother’s dishes, how they inspired him to become a chef, and where to find those recipes. He shares his experiences growing and learning in the industry, his experience wih Chef Daniel Boulud, and the lessons he has woven in to his leadership philosophy. You’ll learn about his impressive hospitality portfolio, his perspective on the profession as a whole, the future of fine dining, and the role of the guest in their dining experience. What you'll learn from Chef Gavin Kaysen The family member who influenced Gavin Kaysen love for cooking 3:04Dishes from his childhood that you can find in his cookbook 3:59How the seasons remind him of food 4:34Chef Haviin Kaysen experiences working with chef Daniel Boulud 5:15Earning coveted votes for the James Beard award 7:58Success and growth as an entrepreneur 10:00Offering opportunities for people to grow 11:00Managing multiple roles when you’re a chef/owner 14:27Dissecting Gavin Kaysen's leadership style 15:25A deeper understanding of the culinary profession 16:26Learning the values of the French brigade system19:32The importance of discipline if you want to get ahead 20:40Why Gavin Kaysen doesn’t use the word bistro or brasserie 21:54The role of happiness in hospitality 22:29Sticking to your values to maintain a successful establishment 23:28How the guests influence your business over time 24:14Rotating the menu according to seasonality 24:55Sourcing consistent creativity through your team 25:16The premise of Demi and the importance of collaboration 26:06Holding on to community ties and contributing to the local fabric 27:29Opening dialogue between chefs through The Synergy Series 28:17The truth about success stories 29:22Covid-era offerings that helped save the business 30:17Upping your skills as a home cook through his book, At Home 31:41The one difference between cooking in a restaurant and at home 31:56Gavin Kaysen perspective on the future of the food business 33:49Focusing on what makes you happy rather than accolades 34:25Fine dining of the future and re-defining what it looks like 35:04The responsibility of the guest during the dining experience 35:55Five spots in Minneapolis to visit 37:55His Guilty Pleasure Food 38:44A recent cookbook he felt inspired by 39:08A few pet peeves in the kitchen 39:34The worst advice he’s heard 39:57His best investment advice 40:48One chef he’d love to collaborate with 42:15 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go.