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GAVIN KAYSEN

CHEF/OWNER

James Beard Award Winning Chef
Rising Star 2008
Best Chef Midwest 2018
Vice 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.

JAMES PASSAFARO

CHEF DE CUISINE

HOW DID YOU BECOME INTERESTED IN THE CULINARY WORLD?
The personalities, working at a young age around such creative minds and passionate people with an intense drive was the first spark for me.

WHERE DO YOU LOOK FOR INSPIRATION?
My team. Having an inspired team drives me to become a better leader but a better creative to make sure I continue to evolve as a chef.

WHAT’S THE MOST UNDERRATED INGREDIENT?
Time, patience is sometimes a hard ingredient to come by.

JEFFREY MITCHELL

GENERAL MANAGER

WHAT DO YOU LOVE ABOUT WORKING AT S&S?
The people I get to spend my days with- both guests and colleagues. Inspiration, motivation, and education from everyone.

WHAT’S YOUR MOST VIVID FOOD MEMORY?
Grilled lamb sandwiches on just-made flatbread with my wife at Urfa Durum in Paris sitting on those tiny sidewalk stools in a light rain.

WHERE DO YOU LOOK FOR INSPIRATION?
My team- they are a constant source of support, ideas, and discussion

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.

TYLER PRIEVE

SOUS CHEF

WHAT DO YOU LOVE ABOUT LIVING IN THE NORTH?
Having all four seasons because each brings a new beginning. I love the hard winters and the warm summers that follow. I love ice fishing, hunting, foraging, and summer nights. The seasons may be short but you enjoy the most of everyday, all are best in the north.

WHERE DO YOU LOOK FOR INSPIRATION?
I look for inspiration in nature, specifically in the woods. I love cooking with local ingredients I foraged that same day from the woods at my grandparent’s property.

WHAT WOULD YOU WANT AS YOUR LAST MEAL?
My grandma’s biscuits and gravy, and only if she made them.

ALEXANDRA MOTZ

PASTRY SOUS 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.

JOSH PETERSON

SOUS CHEF

WHAT IS THE MOST UNDERUTILIZED INGREDIENT?
I would have to say that the trim of other vegetables is very underutilized. In a professional kitchen we try our best to use the trim as much as possible. Such as fermenting mushroom trim, which we use to make what we call Mushroom Umami, and even using fruit peels and cores to make vinegars, Kombucha, or even hot sauces. As a kitchen we try to utilize these as much as possible, but it isn’t the easiest thing to do at home if you don’t have the knowledge or space.

WHAT DO YOU ENJOY DOING OUTSIDE OF WORK?
If the weather is nice I like to ride my bike, if not so much I tend to hang inside and play video games. When I have the time I love to go fishing, though I normally only get around to it in Alaska with my dad.

BEN DALE

WINE DIRECTOR

WHAT I DO WHEN I’M NOT WORKING AT SPOON AND STABLE
I spend all of my time outside of Spoon and Stable these days taking care of my two boys. I especially love getting up to Grand Marais and the North Shore of Lake Superior.

WHAT’S THE MOST IMPORTANT WINE RULE?
My most important wine rule is to relax and enjoy the experience.

MOST UNDERRATED INGREDIENT
Those that are organically farmed. Especially in the wine world I think it’s easy for people to forget that cheap wines are often priced that way because of poor farming practices (pesticides and fungicides).