Bellecour is inspired by the beauty of nouvelle French cuisine and the comfort of the neighborhood bistro. Its name comes from Place Bellecour in Lyon, France, the heart of French gastronomy and home to Chef Gavin Kaysen’s mentors, Daniel Boulud and Paul Bocuse. Mr. Bocuse’s story of generosity and gratitude serves as a guiding inspiration, reminding us that the best meals are those shared with others.
Bellecour continues that legacy here in Minnesota, rooted in authentic French cooking and heartfelt hospitality. From its beginnings as a bakery and restaurant in Wayzata, to its stage as a pop up bakery, to its newest home as an all-day café and neighborhood bistro, Bellecour represents both Chef Kaysen’s love of French tradition and his enduring connection to the community he calls home.
Meet the Team
Gavin Kaysen
Chef/Owner
Gavin Kaysen is the award-winning chef and founder of Soigné Hospitality Group in Minneapolis, known for his nationally acclaimed restaurants and commitment to the craft of hospitality. His North Loop ventures include Spoon and Stable, a James Beard Award finalist; Demi, an intimate 20-seat tasting experience; and Bellecour Bakery & Bistro, along with Bellecour Bakery & Café in Edina. He also leads Mara at the Four Seasons Hotel Minneapolis. A two-time James Beard Award winner and author of At Home and The Synergy Series, Kaysen continues to honor his first love, classic French cooking, through the spirit and flavors of Bellecour. He will soon open The Merchant Room, a new restaurant at the Naples Beach Club, a Four Seasons Resort, in Naples, Florida
Aaron Marthaler
Chef De Cuisine - North Loop
Originally from Eau Claire, Wisconsin, Aaron found his way into the kitchen early, working in restaurants throughout high school. What began as a job quickly became a calling, leading him to culinary school in San Francisco, where new opportunities and inspirations took shape. He’s drawn to the constant challenges of the kitchen, the pace, the problem-solving, and the creativity that each new day brings. Above all, he loves crafting dishes that are both beautiful and deeply satisfying.
What’s one ingredient you can’t live without?
There are lots of them, but for a French bistro, I’d have to say high-quality butter.
Carmen Steinke
Pastry Chef - North Loop
Born and raised in Minnesota, Carmen has always loved food and loved making it just right. Her family still jokes about how she’d be the last one at the dinner table, fine-tuning her potatoes until they were “perfect.” That early fascination turned into a lifelong passion, fueled by watching cooking shows and even throwing a Martha Stewart themed birthday party. For Carmen, food has always been about connection. She loves how it brings people together and how, in restaurants, she gets to play a small part in some of life’s biggest moments.
What’s your favorite flavor combination right now?
I definitely lean more toward fruity and tropical flavors, basically the opposite of Minnesota. A few I always love are passion fruit, toasted coconut, and lemongrass.
Nicole Roof Storhaug
General Manager - North Loop
From Big Lake, Minnesota, Nicole found her way into hospitality after moving to the Bay Area, where exploring restaurants sparked a passion for the industry. Transitioning from retail, she discovered a new way to flex her customer service skills, and she hasn’t looked back since. She loves how hospitality can make the world feel smaller, connecting people through shared experiences and familiar places. She also enjoys the constant learning that comes from working alongside passionate, knowledgeable teammates.
What are you doing on your days off?
Knitting, sewing, baking, or really sinking my teeth into any project I can get my hands on.
Micah Lemmens
Sous Chef - North Loop
For Micah, cooking has always been about creativity and connection. Growing up in Big Lake, Minnesota, he spent countless hours in the kitchen with his mom, experimenting with whatever ingredients they had and learning how to make something out of nothing. That early curiosity eventually turned into a career when he landed a dishwashing job at a local supper club. Before long, he was cooking on the line and knew he’d found his calling. What keeps him inspired today are the people: friends and teammates working toward a shared goal, supporting each other through every rush and quiet moment alike.
What’s your favorite part of service?
I love that flow of service, when everything clicks and the kitchen runs smoothly. There’s a sense of clarity in the middle of the chaos.