Biography of Gavin Kaysen

Chef Gavin Kaysen of El Bizcocho Restaurant at Rancho Bernardo Inn in San Diego—fresh from competing in the finals of the prestigious Bocuse d’Or World Culinary Contest and appearing on NBC’s “Today Show”—has been named one of Food & Wine magazine’s Best New Chefs for 2007.

Kaysen is the first chef from a San Diego restaurant to be named a Best New Chef and at just 28, he is among the youngest to ever be awarded the honor. Kaysen’s California-influenced French cuisine has made El Bizcocho one of the top-rated restaurants in San Diego. Kaysen will travel to Colorado to prepare an exclusive tasting dinner at the 25th annual Food & Wine Magazine Classic in Aspen, June 15-17, 2007.

“This has been an amazing year for me,” Kaysen says. “I am so honored to be in the company of the outstanding chefs chosen by Food & Wine this year.”

Kaysen’s short but fruitful career has groomed him well for the accolades he is now receiving. A graduate of the New England Culinary Institute in Montpelier, Vt., he has worked under a number of renowned chefs, including Robert Curry at Domaine Chandon; Jacky Vuillet at Auberge de Lavaux; and Marco Pierre White at London’s Michelin-starred L’Escargot.

In 2002, Kaysen began working under chef de cuisine Patrick Ponsaty at El Bizcocho. In 2003, he won the National Trophy of Cuisine and Pastry. With this honor, Kaysen represented the United States at the International Trophy of Cuisine and Pastry in Paris, finishing first in the fish category and third overall in the world. Kaysen was named chef de cuisine of El Bizcocho in 2004 and made his first appearance at the James Beard House in New York City in 2005. The following year, Kaysen was named a Rising Star Chef by Restaurant Hospitality magazine, among other accolades. He represented the United States at the world finals of the Bocuse d’Or in Lyon, France, in January 2007.