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bio-gavin

Gavin Kaysen

CHEF/OWNER

“Cooking is very emotional for me; I have to cook how I feel. There’s something to be said for how you feel emotionally as one season gives way to the next, when it snows, rains, or is sunny. I never thought about that growing up here, but coming back, I see that now.”

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bio-cnye

Christopher Nye

EXECUTIVE CHEF

“The better the product we can get, the easier it is to make something delicious. All that’s required is that we don’t over-fabricate things or strip them of their natural characteristics. In turn, we create food that is expressive of Minneapolis because it’s grown right here and made nowhere else.”

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Diane Yang

EXECUTIVE PASTRY CHEF

“I think simple is good. Once in a while, I’ll go all out and do something gorgeous, but I mostly like to stick with the well-executed simple items that comfort people and entice them to come back for more.”

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Robb Jones

HEAD BARTENDER

“I want to familiarize people with classics. We’re doing variations that change not so much seasonally, but rather with what we want to showcase. Something familiar, but a perfect version.”

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