More About Alex Seidel:
Alex Seidel is chef-owner of Fruition Restaurant, Mercantile dining & provision, Füdmill and Chook. He has been the recipient of many accolades, including Food & Wine magazine’s Best New Chef in 2010, Chef of the Year titles from local media including Denver Magazine and 5280.
Seidel was awarded the 2018 James Beard Foundation Best Chef: South West. Alex also owns Fruition Farms Creamery, Colorado’s first artisan sheep’s milk creamery, located in Larkspur, Colorado.
He participates in numerous off-site events for both charitable and fine dining experiences. He enjoys furthering the culture of cuisine while staying down to earth and championing such causes as food advocacy, mindfulness when it comes to eating habits and waste.
Becoming a chef and a business owner has allowed him to hone his skills while controlling the ingredients and the sourcing of his provisions.
Born in 1973 in Wisconsin, Alex began his culinary career at 14, serving as sous chef at Racine’s Main Street Bistro by age 20. He attended culinary school at Western Culinary Institute in Portland, Oregon, finishing at the top of his class.
