Alex Seidel

Alex Seidel Chef/Owner Fruition Restaurant

Alex Seidel
Chef/Owner Fruition Restaurant

Chef Seidel is no stranger to running a kitchen as he has worked in some of Colorado’s best kitchens from Vail’s Sweet Basil to Frank Bonanno’s Mizuna as their executive chef. Mr. Seidel branched out on to his own in 2007 when he opened Fruition Restaurant to much acclaim. Fruition and Chef Seidel have garnered many accolades for their elevated comfort food with recognition from Bon Appétit, Gourmet Magazine, highly rated in Zagat guide as well as 5280′s Top Chef and most recently 2010 Food & Wine magazine Best New Chef. Expanding on his love for cooking seasonal food, Chef Seidel owns a ten acre organic farm just south of metro Denver where he and his team grow micro greens as well as produce sheep’s milk cheeses. His dedication and passion for his craft have proven to be successful traits both in the kitchen and in business.

Alex Seidel, Chef/Owner of Fruition Restaurant, began his culinary career at age 14 in his home state of Wisconsin. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class. Seidel opened his first restaurant, Fruition, in the historic 7th Avenue district tucked between downtown Denver and Cherry Creek. Fruition quickly became popular with a 3 1/2 star rating in the Denver Post. Zagat Guide has honored Fruition by rating it’s food the highest in the state of Colorado. Seidel has been recognized by the James Beard Foundation with several nominations for “Best Chef Southwest” and also an invitation to cook for the 20th Anniversary “Dinners across America.” Alex has been named “Chef of the year” in Denver by 5280 magazine in 2008 and Denver magazine in 2009. Food and Wine Magazine named Alex Seidel as one of its 2010 “Best New Chefs in America”. In May 2009, he purchased a 10 acre farm in Larkspur, CO. This small farm is now home to a flock of eighty milking sheep which produce Colorado’s first artisian sheep’s milk cheeses. The sheep’s milk ricotta is being used and sold by several local restaurants and specialty shops in Denver. Honored by his success and recognition from the local and national media, Alex’s focus remains on the quality and consistency of his food, the education for his staff and clientele, and the ultimate dining experience for Fruition’s patrons.