How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions

Award-winning chef Gavin Kaysen has been instrumental in turning Minneapolis into a dining destination, moving back to his hometown after advancing his career in Daniel Boulud’s New York City restaurants. Eight years ago, he opened Spoon and Stable and has since added three new restaurants to the collection—Demi, Mara and Socca—along with several locations of Bellecour, a French-inspired bakery and cafe. Just last month, he self-published his first cookbook, At Home, plus he hosts a Synergy Series of dinners with guest chefs and initiated a mentorship program. At Home book cover Although Kaysen no longer cooks at service, he leads menu R&D at all of his restaurants and considers himself a chef-CEO. Listen as he describes this expanded role, how At Home evolved to become a very personal project and why geography no longer plays a part in the recognition and success of a restaurant.