TOP 5 RISING CHEFS 2008
Gavin Kaysen

From the shores of San Diego at El Bizcocho to the streets of New York at Café Boulud, Gavin Kaysen has quickly put his stamp on the Daniel Boulud empire. The 29-year-old hails from Minnesota, where he began his professional cooking career at a Subway franchise when he was just 16 years old. He's worked at former Napa restaurant Domaine Chandon, at l'Auberge de Lavaux in Switzerland, at London's L'Escargot and has well represented the American team at the prestigious Bocuse d'Or international cooking competition. Kaysen brings his American style to Café Boulud where he divvies the menu into four sections: La Tradition, La Saison, Le Potager and Le Voyage. La Tradition accentuates classic French, La Saison celebrates the seasons, Le Potager's roots stem from the garden and Le Voyage takes a global perspective. It's a menu that showcases the broad range of Kaysen's cooking.