Born in 1973 in Wisconsin, Seidel began his culinary career at 14, serving as sous chef at Racine’s MainStreet Bistro by age 20. He attended culinary school at Western Culinary Institute in Portland,Oregon, finishing at the top of his class.Alex Seidel is chef-owner of Fruition Restaurant, Mercantile dining & provision, Füdmill and Chook.Alex, Fruition and​ Mercantile have been fortunate to find themselves featured as Chef of theYear and Best Restaurant rankings in numerous local and national magazines and guidesincluding ​DenverMagazine​, ​5280,BonAppetite,Gayot​, and ​Zagat,​and alumni from therestaurants have gone on to receive similar honors.​ Seidel himself has been the recipient ofmany accolades, including ​Food&Wine​ magazine’s Best New Chef in 2010, Chef of the Yeartitles from local media including ​DenverMagazine​ and ​5280.​Seidel was​​awarded the 2018James Beard Foundation Best Chef: South West. In addition to his restaurants, Seidel ownsFruition Farms Creamery, Colorado’s first artisan sheep’s milk creamery, located in Larkspur,Colorado.Seidel participates in numerous off-site events for both charitable and fine dining experiences.He very much enjoys furthering the culture of cuisine all the while staying down to earth andchampioning such causes as food advocacy, mindfulness when it comes to eating habits andwaste. Becoming a chef and a business owner has allowed him to hone his very impressive skillswhile controlling the ingredients and the sourcing of his provisions.