Award-Winning Chef Creating New Dining Spots For Four Seasons Hotel
The award-winning chef is now working on developing a new restaurant, bar and cafe at the Four Seasons Hotel, set to open in Spring of 2022 as part of the RBC Gateway tower in downtown Minneapolis.
Here’s the news release:
MINNEAPOLIS (March 24, 2021) – As RBC Gateway continues to rise over the Twin Cities, a
new partnership between renowned Chef Gavin Kaysen, United Properties and Four Seasons
Hotel Minneapolis will drive the development of the world-class dining experiences there.
An award-winning chef and founder of the Soigné Hospitality Group, Kaysen will oversee the
creation of two unique dining experiences on the property: a full-service restaurant and bar, as
well as a café. Kaysen will lead concept development for all aspects of the project, from food
and wine to ambiance and decor. The restaurants are expected to open in the spring of 2022
when the building is complete.
“We all feel how dramatically restaurants and the city of Minneapolis have transformed in the
past year,” says Kaysen. “I see this partnership with United Properties and Four Seasons Hotel
Minneapolis as an opportunity to uplift our community and bring two neighborhoods—the North
Loop and Downtown—together. We’re building this with a lot of intention and thought for what
the future of hospitality looks like.”
According to Rick McKelvey, senior vice president for United Properties, they didn’t have to look
far to land on Kaysen as the right person to lead restaurant development. “We wanted to form a
partnership with someone very special, and Gavin was our first choice right from the start,” he
says. “We are confident that when Gavin’s restaurant opens in a little over a year from now, our
community will embrace his vision for a wonderful, world-class restaurant and café.”
Kaysen is a two-time James Beard award winning chef celebrated locally and nationally for his
ability to create hospitality-driven dining experiences as well as his leadership and vision for the
future of the culinary profession. His restaurants in the North Loop include Spoon and Stable, a
2015 James Beard Award Finalist for Best New Restaurant; Demi, an intimate 20-seat tasting
menu experience named one of “The 10 Best New Restaurants in North America” by Robb
Report; and Bellecour Bakery at Cooks of Crocus Hill, celebrated for its array of French bistro
inspired fare. His catering company, KZ ProVisioning, created in collaboration with Chef Andrew
Zimmern, fuels the Minnesota Wild and the Minnesota Timberwolves.
Additional details about the restaurant concepts will be announced in the months ahead,
including the name, design, beverage and culinary concepts. A third bar and restaurant, located
on the fourth-floor pool deck, will be managed by Four Seasons Hotel Minneapolis.
“When I think about what makes a restaurant successful, it’s having the opportunity to build
relationships with our guests and bring them joy through food,” says Kaysen. “In this space,
we’ll have guests from the hotel, the neighborhood, and Four Seasons Hotel and Private
Residences Minneapolis. I’m looking forward to being part of a project that helps all of them