After Switzerland, Kaysen continued learning in London at the Michelin-starred L'Escargot under Marco Pierre White. In 2002, he returned to the United States and began working under chef Patrick Ponsaty at El Bizcocho. The following year he represented the United States at the International Trophy of Cuisine and Pastry in Paris, finishing first in the fish category and third overall. When Ponsaty departed about a year ago, Kaysen was promoted to executive chef.
"But I'm still on the line every night," he says, "sweating it out with my guys. I do it because I love to cook, and when I'm there it's easier for them to produce the dishes that I have in my mind."