Kvalsten’s first restaurant job was a dishwasher at the age of 17. He didn’t realize what a great job it was until one fortuitous night when the cook was a no show, and he was promptly promoted to prep cook. Here he learned knife skills and the importance of managing time and tasks in the kitchen.

It was during a year abroad in France while attending the University of Minnesota that Kvalsten fell in love with food. During his time abroad, he would visit the markets and bakeries everyday, learning about French food and culture.

During his last year of culinary school Kvalsten returned to France to stage at the Michelin two-star La Roche Le Roy in the Loire Valley. He learned a great deal working 12 - 15 hour shifts five days a week. The chef provided him with room and board and the restaurant’s small cargo truck to drive around the countryside and explore the wine regions.

Back in the States, he returned to his job at the Grand Hotel in Minneapolis and was promoted to sous chef, working a balance of high-end banquets and fine dining. He then became one of the opening cooks for Cafe Lurcat with Issac Becker. Kvalsten learned about seasonal and local sourcing while working for Scott Pampuch, who was influential in the farm to table approach. 

It was with Pampuch that Kvalsten helped to open Corner Table in south Minneapolis. He worked there for a couple of years as chef de cuisine before opening his own 45-seat restaurant, The Green Room, with two other partners. He sold the restaurant five years later, taking some time off before his next role as the opening executive chef for Twisted Fork Grille in St. Paul and Crooked Pint Ale House in Minneapolis, two well-received concepts for The Green Mill Corporation.