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Gavin Kaysen, chef and founder of Soigné Hospitality Group, on serving others with intention
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When Gavin Kaysen was a teenager making sandwiches at his local Subway, the owner of the fast-casual pasta place next door came in on a regular basis. It didn’t take long for him to see Kaysen’s potential.
One day, according to Kaysen, the guy from Pasta Time told him: “You understand how to interact with customers. Your hands understand food. I would like to teach you how to cook.” Kaysen, now an award-winning chef and founder of Soigné Hospitality Group, reflects on this incident as a driving force in his early culinary career in the latest episode of the Off the Record podcast.
“What I’ve realized over time is that (my supposed cooking skill) was more that [JW1] I understood how to nurture. I enjoyed the intention of serving people. Food was the vehicle for that,” Kaysen explains to co-hosts Kathy Robideau, president and publisher of the Minneapolis/St. Paul Business Journal and Dave Faust, president and CEO of Platinum Bank.
Listen to this podcast episode to hear about:
· How Kaysen negotiated an internship at a Swiss restaurant.
· What felt right about the space that became Spoon and Stable — and why Kaysen chose Minneapolis to open his first restaurant.
· The first question to ask when hiring a new chef.
· Kaysen’s flavor inspirations and process for developing new recipes.
· How to respond to negative reviews from critics.
· The intention behind Heart of the House Foundation.
· The future of the restaurant industry in the Twin Cities and beyond — and Kaysen’s hope for his legacy.
Leaders like Kaysen understand the value of moving quickly and acting creatively, just like Platinum Bank. Learn more about business banking with a different kind of bank.
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