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The Synergy Series 2022

We’re thrilled to share the fifth edition of The Synergy Series, presented by Bell Bank. A signature dining experience by Chef Gavin Kaysen at Spoon and Stable, we’ll welcome guest chefs four times this year to the heart of our house, collaborating to bring their cuisine to life.

Our guest chefs of 2022 are:

CHEF MEI LIN

JULY 21 & 22

Born in Guangdong, China, Chef Mei Lin grew up in Dearborn, Michigan working alongside her mother and father at their family-owned and -operated Chinese restaurant. In 2019, she opened Nightshade, the menu featured a concise point of view, showcasing an elegant elevation of classic Asian dishes. With the culmination of Lin’s personal culinary history on full display, the restaurant garnered rave reviews from Food and Wine and GQ’s 2019 Best New Restaurants lists and Mei earned 2020 James Beard Foundation Nominations for Best Chef California & Best New Restaurant. In March of 2021 Lin opened her fast-casual Szechuan Hot Fried Chicken restaurant, Daybird, to critical acclaim.

CHEF JAMES KENT

SEPTEMBER 15 & 16

A Greenwich Village native, James Kent spent time in some of the most storied kitchens of New York, including Babbo and Jean-Georges. In the spring of 2007, James joined the team at Eleven Madison Park as a line cook before quickly being promoted to sous chef, then chef de cuisine. During that time, he represented the United States at the international finals of the Bocuse D’Or in Lyon, France where he placed 10th in the world. James was promoted to Executive Chef of the NoMad in the fall of 2013, before leaving to pursue his own solo projects: a pair of restaurants in New York’s Financial District, Crown Shy, which was awarded a Michelin star within six months of opening, and SAGA, which opened in August of 2021.

CHEF CURTIS STONE

OCTOBER 27 & 28

Curtis Stone is a Los Angeles-based chef, restaurateur, author, and culinary entrepreneur. He began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne, Australia at 18 years old. Three years later, he moved to Europe to work with Chef Marco Pierre White as sous chef of Mirabelle and later head chef of Quo Vadis. In 2014, he opened his first solo restaurant, the intimate Michelin star tasting menu restaurant Maude in Beverly Hills. In 2016, he opened Gwen Butcher Shop & Restaurant in Hollywood with his brother. The pair also opened Georgie in Dallas in 2019. He has hosted and appeared on shows including Take Home Chef (TLC), Top Chef Masters (Bravo), Emmy-nominated Top Chef Junior, MasterChef Australia, and is a New York Times best selling author with six cookbooks.

CHEF MARCUS SAMUELSSON

DECEMBER 1 & 2

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, and Marcus Fish + Chop House in the Bahamas. Samuelsson has won multiple James Beard Foundation awards for his work as a chef and host of No Passport Required, his public television series with Vox/Eater. He was named champion of Top Chef Masters and Chopped All-Stars and is the head judge of the new show Top Chef Family Style. During the COVID-19 pandemic, Samuelsson converted some of his restaurants into community kitchens in partnership with World Central Kitchen, serving over 230,000 meals to those in need. He is the author of several cookbooks, including his latest, The Rise: Black Cooks and the Soul of American Food.

The Experience

DINING EXPERIENCES

SEASON PASS

Purchasing a Season Pass grants you access to a table in the dining room on one evening of every Synergy Series event this year, as well as the corresponding number of tickets to our Dialogue Series. You’ll also receive a gift bag and a signed copy of the visiting chef’s cookbook. A limited number of Season Passes will be released May 2.

SINGLE DINNER RESERVATIONS

Join us for individual Synergy Series experiences. Each booking includes a multi-course dinner with beverage pairings, inclusive of tax and hospitality charge.

Ticket release dates are as follows:
Chef James Kent: Monday, August 1
Chef Curtis Stone: Thursday, September 1
Chef Marcus Samuelsson: Tuesday, November 1

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THE BAR & LOUNGE

Join us in our bar and lounge where an abbreviated tasting menu will be offered, with tickets released closer to each experience’s date. A small number of seats will be available for walk-in guests to order a full tasting menu or an a la carte experience. Inspired by the visiting chefs, a menu of original cocktails will also be available.

Ticket release dates are as follows:
Chef Mei Lin: Wednesday, July 6
Chef James Kent: Wednesday, August 31
Chef Curtis Stone: Wednesday, October 12
Chef Marcus Samuelsson: Wednesday, November 16

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The Dialogue

PRESENTED BY
S.PELLEGRINO

THE SYNERGY SERIES:
DIALOGUE

Each Synergy Chef will take the stage for an intimate conversation that highlights lesser-known parts of their personal and professional stories, followed by audience Q&A and book signing, if applicable. This experience, falling on the Friday of their visit, adds an opportunity for members of our restaurant community and fans of each chef to get to know them in a relaxed setting.

Chef Mei Lin
Friday, July 22 | 12pm
Four Seasons Minneapolis

Chef James Kent
Friday, September 16 | 12pm
Four Seasons Minneapolis

Chef Curtis Stone
Friday, October 28 | 12pm
TBA

Chef Marcus Samuelsson
Friday, December 2 | 1pm
Four Seasons Minneapolis

Dialogue tickets will be released with single dinner tickets.
Chef James Kent: Monday, August 1
Chef Curtis Stone: Thursday, September 1
Chef Marcus Samuelsson: Tuesday, November 1

Sign up here to receive email reminders.

The Charity
The Constellation Fund

The mission of the Constellation Fund is to fight poverty in the Twin Cities by raising the living standards of individuals and families living below the poverty line in our seven-county metropolitan area.They take an outcome-based approach to this critical effort, prioritizing evidence over anecdotes in order to find, fund, and empower poverty-fighting services creating transformational impact in the community.

The Sponsors

Bell is the largest family-and employee-owned bank in the upper Midwest, and one of the largest in the nation, thanks to their many loyal customers, whose confidence has led to growth and opportunity.

When Bell Bank opened its doors in 1966 with a single location in a north Fargo shopping center, their founders couldn’t have dreamed of the growth the company would have. For decades, having happy employees and happy customers has been at the heart of their organization. Their values – being a family, treating customers well and making their community a better place – are at the core of all they do. 

S.Pellegrino is the finest natural mineral water from the Italian Alps. S.Pellegrino travels the world to reach the best tables in 150 countries where its unmistakable taste and perfect pairing properties are appreciated by fine dining lovers everywhere. For the last 120 years, S. Pellegrino has been inspiring people to savour life and tasteful moments around the table, promoting fine dining culture. This global success story could not have been achieved without the crucial contribution of the chef community.

Steelite International is a world leading manufacturer and supplier of award winning tabletop and buffet solutions for the hospitality industry. Listening to our customers has allowed us to offer innovative solutions in china, metal, glass, wood and melamine. Servicing over 140 countries, we are committed to offering the best in functionality and design, while minimizing the effect on our environment.

Violife is a range of award-winning vegan products made from coconut oil. All Violife products are free from dairy, preservatives, casein, lactose, gluten, nuts and soya. Violife comes from the Greek word “Vios”, which means “life”. So it’s actually life squared – live life to the full! Violife brings people together by making food for everyone. Violife is 100% vegan and 100% delicious – you don’t have to be a vegan to enjoy it.

Four Seasons is an international luxury hotel and hotel company, operating more than 100 hotels and resorts worldwide. Minneapolis welcomes its own Four Seasons location downtown this June, anchored by a new restaurant concept by Chef Gavin Kaysen.

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