Gavin Kaysen in his old stamping grounds the kitchen at Cafeacute Boulud quotI used to say it has Danielrsquos ghost inside of it because I always felt somebody or something was watching over usquot he says

Gavin Kaysen in his old stamping grounds: the kitchen at Café Boulud. "I used to say it has Daniel’s ghost inside of it because I always felt somebody or something was watching over us," he says.

Gavin Kaysen will carry the torch back home

Kaysen grew from a cook to a chef under the watchful eye of Daniel Boulud. Now he’s bringing that knowledge to his native Minneapolis. • See more Chef Interviews

Opening a new restaurant is more than just cooking and serving food. It’s a business, and a critical part of an independent restaurant’s success is the brand it hopes to build.
 
For one reason or another, Daniel Boulud protégée Gavin Kaysen wasn’t happy with the direction he was heading with his first solo restaurant idea, Merchant, which was set to debut in his hometown of Minneapolis next month. Kaysen released a

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