Why he killed it in 2015: When a chef's short list of mentors includes Marco Pierre White and Daniel Boulud, you can safely assume a delicious meal. And that's exactly what you'll find at the first restaurant from Kaysen. He left his position as executive chef of the Boulud brand to move back to his hometown of Minneapolis and open Spoon and Stable, where he's serving seasonal Midwestern food like wild mushroom soup and bison tartare. He's also fresh off a gig as the Bocuse d'Or USA team coach for this year's competition, where they took home the silver medal.
How would you describe your food? "My food is American inspired with French technique. It's focused on breaking the boundary of what you might think French cuisine is or should be."
What's your signature dish? "My signature dish represents this and would be my pot roast. In French, it would be pot-au-feu; in Minnesota, it's simply pot roast with roasted root vegetables and creamy potato purée."
Who is your food god? "Paul Bocuse, because to me, he was the first chef to bring the world of cooking and hospitality together. He is a magical human who loves this industry. I remember every meal and every interaction that I've shared with him."
Do you have a secret talent? "I can juggle pretty damn good."
What's your favorite kitchen scar? "I'm missing part of my index finger from a knife."Next Chef