Chef & Farmer
Alex Seidel will be the first to tell you he isn’t looking to open a 12-restaurant franchise. He just wants to cook, and he wants his ingredients to be fresh, local and delicious. His connection to food has earned him accolades and fans, alike. In 2010, he won the “Best New Chef” title from Food & Wine Magazine, and his creamery won two American Cheese Society awards for their sheep’s milk feta and ricotta. In 2018, racked up a coveted James Beard Award win. Not to mention two of Seidel’s Denver restaurants consistently command top spots on Colorado’s culinary lists.
Seidel started his career as a dishwasher at 14 and quickly progressed to becoming a sous chef by age 20. His first steps toward culinary stardom came in 2007 after opening farm-to-table spot, Fruition, in Denver and, two years later, a farm and creamery to support it. Two of Alex’s Denver restaurants now feature his own fresh-from-the-pasture ingredients. He’s a shining example of quality ingredients making a difference.
I never thought that one day I’d have two restaurants and a farm, nor that I would have wound up with these awards and accolades. I just wanted to cook.
There’s a process in the brain that, because you feel more connected to the ingredients, it helps in terms of creativity and in constructing that menu.