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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.

CHRIS NYE

EXECUTIVE CHEF

WHY DO YOU LOVE LIVING, EATING, AND BEING IN THE NORTH?
I love finding new ingredients and ways of connecting with the land, people, and cultures that have influenced the way we live here. I find the hardships of winter and the challenges it presents to be inspiring(…mostly) and it keeps us from taking those moments of plenty for granted.

WHERE DO YOU LOOK FOR INSPIRATION?
Outdoors and in our farmer’s fields

MOST UNDERRATED INGREDIENT?
Local, freshly milled, organic heritage flour.

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

ADAM RITTER

CHEF DE CUISINE

WHAT’S YOUR MOST VIVID FOOD MEMORY?
Hanoi Vietnam, eating Bun cha at a street stand – Freshly made rice noodles with herbs, pork patty, pork + fish sauce dipping broth.

WHAT’S THE MOST IMPORTANT KITCHEN RULE?
Fold your towels

WHY DO YOU LOVE BEING IN THE NORTH?
Because it’s my home and it is still defining itself. It’s nice to be a part of shaping what it will be known for in the future

DIANE MOUA

EXECUTIVE PASTRY CHEF

James Beard Outstanding Pastry Chef Finalist

WHAT’S YOUR FAVORITE DESSERT TO MAKE OR EAT?
I love gummies, ice cream, bubble tea and fruit forward desserts.

WHERE DO YOU WANT TO TRAVEL FOR CULINARY EXPLORATION?
I would love to go to Asia, Vietnam or Thailand and eat everything!

WHAT DO YOU LOVE ABOUT THE NORTH?
The variety of food, from ethnic to Minnesotan, it always feels like home.

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.

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.

KYLE BULTINCK

SOUS CHEF

WHAT IS THE MOST UNDERRATED KITCHEN TOOL?
Kitchen shears. They’re sharp, durable, and able to get in places you don’t always want your knife to go. I use them on shellfish, fish and poultry.

WHAT IS YOUR MOST VIVID FOOD MEMORY?
I would go to my friend’s house and eat his mom’s soup. I later realized I was eating pho. It was my introduction to something different. What seems so common now for a lot of people was leaps ahead for me all those years ago.

WHERE DO YOU LOOK FOR CULINARY EXPLORATION?
After years of cooking food from other cultures and countries, I find myself being drawn back where I was born here in the Midwest.

ROBB JONES

BAR DIRECTOR

MOST VIVID DRINK MEMORY?
Applicably, my first “perfectly” made Sazerac and Negroni were life changing. I had never had anything like that before and it completely changed the way I thought about cocktails.

WHAT’S THE MOST IMPORTANT BAR RULE?
Serve people, not drinks.

WHAT DO YOU LOVE ABOUT THE NORTH?
It’s an exciting time to be here. People are embracing so many different kinds of cuisine and theres this great camaraderie happening in our industry. We’re all making our mark in different ways and getting the recognition we deserve.

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).