Gavin Kaysen was born in Southern California and raised in Bloomington, Minnesota. He graduated from the New England Culinary Institute in Montpelier, Vermont in 2001 and spent the subsequent years working at Domaine Chandon in Yountville, California; L’Auberge de Lavaux in Lausanne, Switzerland; and at L’Escargot in London, England under the legendary chef Marco Pierre White. Prior to joining chef Daniel Boulud in late 2007 as Chef de Cuisine of Café Boulud in New York City, Gavin was the Executive Chef of El Bizcocho in San Diego, where he received a considerable amount of local acclaim, including being named Best Chef by San Diego Magazine, Riviera Magazine, and San Diego Home & Garden Magazine, as well as being named one of the 50 people to watch by San Diego Magazine. For his cooking at El Bizcocho, Gavin was also recognized nationally by being named one of Food + Wine Magazines Best New Chefs in 2007. In that same year, he represented the United States at the Bocuse d’Or, a prestigious, international culinary competition hosted biennially in Lyon, France. Gavin was instrumental to the founding of the Bocuse d’Or U.S.A. Foundation and is the coach to the U.S. Bocuse d’Or 2013.
In 2008, Gavin was the recipient of the James Beard Foundation’s coveted Rising Star Award. And, during his time as chef of Café Boulud, he has been awarded a star by the prestigious Michelin Guide
Gavin has appeared regularly on television, including on NBC’s Today Show, The Food Network’s The Next Iron Chef, and on Bravo TV’s Top Chef as a guest judge. Gavin currently lives in New York City with his wife and two sons.