Some people have a way of making a table feel like more than just a place to eat. Esther Capp was one of them. Known for her warmth, hospitality, and the effortless way she welcomed guests into her home, she understood that the best meals were not just about the food—they were about the people gathered around the table. A great cook and a natural host, Esther made everyone feel like they belonged, inviting friends, family, and even strangers to sit, stay, and share in something meaningful.
That spirit lives on at Esther’s Table, created to honor the legacy of the Capp family and their tradition of hospitality. More than a restaurant, it’s a place built on genuine welcome, good food, and the connections that make a meal memorable. Rooted in something timeless, it carries forward the same warmth and generosity that made Esther’s table so special.
Executive Chef & Beverage Director Chef Keven Kvalsten brings a globally informed yet deeply Midwestern approach to Esther’s Table. A graduate of Le Cordon Bleu College of Culinary Arts in Minneapolis, Keven’s culinary perspective was shaped by his upbringing in Arizona and Wisconsin and sharpened through European training. He apprenticed in Tours, France, at the two-Michelin-starred La Roche Le Roy, working every station in the kitchen and developing the discipline and technical precision that define his style today.
Throughout his career, Keven has led and shaped respected Minnesota kitchens, including FireLake, The Twisted Fork, Dan Kelly’s Pub, and Corner Table, where he served as opening Chef de Cuisine and built lasting relationships with local farmers and producers. He also refined his leadership within hotel environments at Radisson Blu Minneapolis Downtown, Emery Hotel, and Hilton Minneapolis, and later opened his own restaurant, The Green Room, blending Midwest ingredients with classic European technique.
At Esther’s Table, his point of view centers on warm hospitality and refined comfort. Rooted in French tradition yet approachable and ingredient-driven, his dishes balance familiarity with subtle, unexpected touches — ensuring every guest leaves cared for, and pleasantly surprised.
Below, Chef Keven shares more about what inspires his cooking, his approach to the guest experience, and how his background continues to shape his point of view in the kitchen.
I was 18 when I got pulled from dish/prep into a line cook role because someone didn’t show up and I never looked back. I loved the energy of the kitchen and how every person plays a role in the success of a service. That sense of teamwork really hooked me.
I’m always drawn to cooking over live fire—grilling meats, fish, and vegetables, ideally outdoors. It’s simple, but it takes skill, and it connects back to how I first experienced food. For me, it’s as much about the process and environment as it is the final dish.
I’m more inspired by the seasons than any one ingredient, especially in the Midwest, where you really feel those shifts. A lot of that comes from my childhood. My father grew asparagus, and I remember picking it fresh for meals. That kind of experience stays with you and shapes how I cook—keeping things simple and letting ingredients shine at their peak.
Consistent organization. It’s foundational. When everything—from dish station to prep—is in its place, the team can move efficiently and stay focused. It impacts everything from execution to the guest experience.
Eye contact and acknowledgement right when a guest walks in. People want to feel seen. If they’re waiting and feel ignored, even a short wait can feel long. That initial moment really sets the tone for the entire experience.
Mondays—working weekends has its perks. If the weather’s good, I’m up early and out on the water fishing for the day. It’s the perfect reset after the pace of the kitchen.
