Chef Alex Seidel of Fruition
| Alex Seidel began his culinary journey at age 14 in his home state of Wisconsin. His passion for the culinary arts allowed him to progress quickly from line cook to Sous Chef of Main Street Bistro by age 20. Seidel went on to study at Western Culinary Institute in Portland, Oregon where he graduated at the top of his class. After graduation, he moved to the California coast to work with the exceptional local produce. Seidel worked for several prestigious restaurants like Hubert Keller’s Club XIX at Pebble Beach Resort and Antoine Michelle, until he became Chef at Carmel Valley Ranch. A spontaneous visit to Vail, Colorado left Seidel enamored by the natural setting and quality of life the Rocky Mountains had to offer and he soon found himself as the Chef De Cuisine at Sweet Basil, one of Colorado’s most renowned establishments. |
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To further his education, Seidel traveled to the extraordinary countries of France, Italy and Morocco. He had the rare opportunity to experience firsthand the foods that formed his foundation in French cooking techniques. He took the knowledge from his travels and applied them to his new position as Executive Chef at Mizuna in Denver, Colorado. Over his four year tenure at Mizuna, Seidel grew as a chef and began to understand what it takes to be a successful restaurateur and opened his first restaurant, Fruition, in downtown Denver. Fruition earned recognition from many publications like the Denver Post, Gourmet Magazine and Denver’s 5280 Magazine. The restaurant was rated one of the top 10 new restaurants in the U.S. for 2007 on Gayot.com. Zagat Guide also honored Fruition by rating the food highest in the state of Colorado. Most recently, FOOD & WINE magazine named Seidel one of its 2010 “Best New Chefs”. |
Awards:
- Three and half star rating in the Denver Post. – Fruition
- Four star rating Denver’s 5280 Magazine –Fruition
- Rated top 10 new restaurants in the U.S. for 2007 by Gayot.com – Fruition
- Food rated the highest in the state of Colorado by Zagat Guide. – Fruition
- Several nominations for “Best Chef Southwest” by the James Beard Foundation
- Invitation to cook for the 20th Anniversary “Dinners across America” by the James Beard Foundation
- Named “Chef of the Year” in Denver by 5280 magazine – 2008
- Named “Chef of the Year by Denver magazine – 2009
- FOOD & WINE magazine’s ten “Best New Chefs.” - 2010
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