Alex Seidel’s illustrious culinary career began in Wisconsin at the age of 14 and in 2007 he opened one of the most coveted dining spots in Denver – Fruition. Upon opening, gayot.com named Fruition one of the top 10 new restaurants in the U.S.; Zagat soon rated Seidel’s spot the number one restaurant in Colorado, an honor held every year since opening; and 5280 magazine has included Fruition in its list of 25 Best Restaurants every year the ranking has run. Seidel himself has been the recipient of even more accolades, earning one of the most celebrated nods in the industry when Food & Wine magazine named him a Best New Chef in 2010. In addition, Denver Magazine awarded, named him Chef of the Year in 2009, 5280 bestowed, awarded, granted him that title in 2008, and he has consistently been honored as a semi-finalist for the James Beard Foundation’s “Best Chef Southwest”. In fall of 2014 Seidel opened his third endeavor: Mercantile, a new restaurant in downtown Denver’s recently renovated and highly-anticipated Union Station.
The Taste and Savor Questionnaire - Chefs
Describe your cooking philosophy in one sentence:
I strive to highlight ingredients through focused technique while maintaining thoughtful simplicity.
What is your earliest food memory?
My earliest food memory is of me making experimental food concoctions that were never intended to be consumed but thoroughly provided hours of entertainment
Who is or was your biggest culinary influence?
The biggest culinary influences in my career have been all of the cooks that I have worked along side through out my career. They have provided inspiration, experience, and memories to last for a long time.
Name your favorite food city and why.
Denver vs. Chicago
Denver, because it is home and the chefs here are pushing to make this a bona fide food city and it is great to see it happen right in front of you.
Chicago, because that was home and I have watched that city grow into one of the best food cities in the world. Michelin restaurants, world class bars, killer breweries, amazing agriculture, and youth to push the city’s food circles.
What food item or dish is your guilty pleasure?
Pizza from Well’s Brothers in Racine, WI or pizza from Tomaso’s in Cedarburg, WI
After a long day, do you prefer wine, beer or a cocktail?
That changes through out the year and I am currently moving from a cold beer to a glass of wine
What is your ultimate day off meal?
Sushi, it makes me feel as if I am eating healthy or just eating for the first time that week.
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