Culinary Icons Share Stories & Recipes in Chef Gavin Kaysen's New Book, The Synergy Series

Copies of The Synergy Series can be pre-ordered on GavinKaysen.com starting on March 5. Books will begin shipping on April 29

James Beard Award-winning Chef Gavin Kaysen has announced the Spring 2025 release of his second self-published book, The Synergy Series, offering unprecedented access to a compilation of the personal stories, philosophies, and recipes of 25 of America's most influential chefs.

The book emerges from an innovative dinner series by the same name, which Kaysen launched in 2016 at Spoon and Stable. In the past 10 years, The Synergy Series events have raised over $300,000 for a variety of local and national charitable causes. Through stunning photography, intimate narratives, and distinctive recipes, the book aims to inspire culinary professionals and food enthusiasts while supporting the next generation of cooks in America. All proceeds from the sale of “The Synergy Series” book will benefit Ment'or, a nonprofit organization devoted to inspiring culinary excellence in young professionals.

Featured chefs include:

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April Bloomfield, Christopher Kostow, Curtis Stone, Daniel Boulud, Daniel Humm, Daniela Soto-Innes, Dominique Crenn, Grant Achatz, James Kent, Jeremy Fox, John Shields, Jon Shook & Vinny Dotolo, Kristen Kish, Ludo Lefebvre, Marcus Samuelsson, Mei Lin, Michael Anthony, Michael Solomonov, Michael White, Missy Robbins, Nancy Silverton, Sean Brock, Thomas Keller, and Traci Des Jardins.

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The 224-page book, with photography by renowned food photographer Bonjwing Lee and Libby Anderson, demonstrates how Minneapolis-based restaurant Spoon and Stable has become a hub for national influence outside traditional food capitals while establishing a successful model for chef collaboration and charitable giving. Each chapter is dedicated to one chef and combines three elements: stories of the chef's dinner at Spoon and Stable; a recipe from the chef; and either a letter from or about the chef. Some chapters include a transcript from "Dialogue," a companion event to The Synergy Series dinners in recent years. Born from the recognition that the most valuable conversations often happen after service, Dialogue has served as a forum for The Synergy Series chefs' most candid conversations. Moderated by leadership coach Alison Arth, and held for an intimate audience in Minneapolis, Dialogues have served as a forum for the participating chefs to share stories of their struggles, triumphs, and hopes for the future of their profession in ways rarely captured outside of the kitchen.

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"Every day since I joined Daniel's team, he has demonstrated how life-changing it is to have a mentor like him by my side," Kaysen writes of his own mentor, Daniel Boulud. "I now know that both having a mentor and being a mentor should be a two-way street." This spirit of reciprocal mentorship threads throughout the book, as typically private industry leaders share their insights and journeys.

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Select anecdotes from the book include:

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Chef Daniel Humm reveals how reaching the pinnacle of success—having Eleven Madison Park named "Best Restaurant in the World"—led to deeper questions about purpose and meaning. 

Chef Nancy Silverton reflects on the importance of leadership saying, "In working with so many wonderful chefs, I got to observe and learn what makes a successful kitchen. I quickly discovered that a healthy culture, one of respect and one that nurtures growth, starts at the top."

Chef Grant Achatz reflects on the spirit of connection and collaboration: "When surrounded by a team of diverse talent, with each member bringing their unique skills and perspectives to the table, the potential for creativity and innovation is pretty boundless. [And,] in the exchange of ideas and the clash of creative energies, that's where magic happens." 

Chef Daniela Soto-Innes emphasizes the importance of maintaining perspective in the demanding world of restaurants: "I am convinced that if you aren't ok, you shouldn't act like you are. Ask for help and help others when they ask."

Chef Missy Robbins reflects on her evolution as a chef: "Initiative and self-motivation are important, but having good mentors along the way was essential to my development and progress as a chef."

Chef Daniel Boulud emphasizes the importance of generosity in the culinary world: "We've discussed the importance of generosity in the culinary world and the value of sharing knowledge and experience."

A letter from Kelly Kent, the principal partner of Kent Hospitality Group and wife of the late Chef James Kent, who reflects on the impact and legacy of James for his family and community. She shares, “Making people feel included was Jamal’s gift in life. [...] As you will doubtlessly discover by reading the other chapters of this book, the restaurant industry, at its best, is one big family. Everyone in it works hard to take care of others, and in return, when they need it, others work hard to take care of them.”