GAVIN KAYSEN
CHEF/OWNER
James Beard Award Winning Chef
Rising Star 2008
Best Chef Midwest 2018
President, Ment’Or BKB
WHERE DO YOU WANT TO TRAVEL FOR CULINARY EXPLORATION?
Every city in America I have yet to visit, there is so much to explore and such interesting culinary history here.
WHAT WOULD YOU WANT AS YOUR LAST MEAL?
A fresh pan of Rice Krispies, still warm, wooden spoon with marshmallows and cereal included.
MOST IMPORTANT KITCHEN RULE?
Messy station, messy mind.
LAUREN WURDINGER
GENERAL MANAGER
WHAT IS YOUR MOST MEMORABLE RESTAURANT EXPERIENCE? Dining at Elvi’s Kitchen in San Pedro, Belize. They serve unbelievable Mayan cuisine and have a sand bottom floor. The generator went out during an intense thunderstorm, we ended up eating by candlelight. It was an incredibly cozy experience.
WHAT DO YOU LOVE ABOUT WORKING AT SPOON AND STABLE? The atmosphere and the continued education. Everyone is constantly seeking improvement. I have learned so much, not just about food, but also about wine, spirits, and the industry itself during my time here.
WHAT DO YOU DO ON YOUR DAYS OFF? I try to be outside as much as possible. Whether it’s kayaking the local lakes or cross-country skiing at Theodore Wirth, Minneapolis has so many great outdoor activities.
JESSI POLLAK
BAR MANAGER
WHAT IS YOUR MOST INFLUENTIAL COCKTAIL EXPERIENCE?
The Cocktail Apprentice Program in New Orleans. It’s an international mentorship program designed to cultivate the bar industry’s up-and-coming professionals. I have had the opportunity to participate twice, and it has been invaluable to my professional development.
WHAT COCKTAIL BEST DESCRIBES YOU? The Hanky Panky. Equal parts London dry gin and sweet vermouth, with a splash of Fernet Branca. It was developed by now-famous bartender Ada Coleman of the Savoy Hotel bar in the early 1900’s. It’s tasty, a touch bitter, and fun to say.
ALEXANDRA MOTZ
EXECUTIVE PASTRY CHEF
WHERE DO YOU LOOK FOR INSPIRATION?
I love color. Spring and summer are the seasons I have the most fun with on a plate. All produce is at its prime and delicious! I’ve also really learned to broaden my inspiration through the savory team here at Spoon and Stable.
MOST UNDERRATED INGREDIENT?
Coriander
WHAT ARE YOU DOING ON YOUR DAYS OFF?
If you can’t find me in the kitchen, I’m zipping around town on my two wheels or at my home art studio while cooking myself a dinner full of veggies.
NICOLA FRANTA
PRIVATE EVENTS MANAGER
I studied Nutrition in college. I love learning about food and how it impacts your life, both personally and professionally.
WHAT’S YOUR FAVORITE PAIRING AT SPOON AND STABLE?
I love oysters with champagne. Salinity + bubbles is my jam.
WHAT DO YOU DO ON YOUR DAYS OFF?
I’m usually outside running or in the kitchen baking something sweet.
