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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.

NICOLA FRANTA

DINING ROOM MANAGER & PRIVATE EVENTS MANAGER

WHAT HAS INSPIRED YOUR CAREER PATH IN LIFE?

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.

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.