In recent years, Americans have become increasingly conscious of the contents of the food we consume, placing a large emphasis on the sourcing of ingredients. 2018 James Beard Award winner for Best Chef: Southwest, Alex Seidel, strongly believes in responsible sourcing methods. His seasonally inspired recipes using fresh, flavorful ingredients match well with Martin + Fitch’s mission to bring locally-sourced, seasonal ingredients to the world of office catering. Corporate Essentials is thrilled to offer signature recipes created by Chef Alex Seidel this month through our Featured Chef office catering program.
From an early age, Seidel knew he wanted to be a chef. His culinary career began at fourteen, working his way up to sous chef at Racine’s Main Street Bistro at twenty. Alex left his home state of Wisconsin to receive formal training at Western Culinary Institute in Portland, Oregon. He finished at the top of his class.
Seidel moved to California where he worked in world renowned restaurants such as Hubert Keller’s Club XIX in Pebble Beach. He rose to chef de cuisine at Carmel Valley Ranch, known for their focus on fresh ingredients and seasonal menus.
After taking a trip to Vail Valley in Colorado, Seidel traded the California coast for a mountain lifestyle. He accepted a job as chef de cuisine at one of Colorado’s most renowned restaurants, Sweet Basil.
In 2002, Chef Seidel moved to Denver and became Executive Chef at Mizuna before leaving to launch his own restaurant. One thing was consistent amongst each position Seidel held – a menu that focused on the distinct flavors of each season.
Chef Seidel opened Fruition on February 5, 2007 to national acclaim. He took his passion for local ingredients to create a seasonally inspired menu changing according to what is most fresh. The vision Alex Seidel had for Fruition was to create an atmosphere that felt like a night out, without the pretense of “fine dining”.
He wants every guest to feel like they are stepping foot into his home, while giving them elegantly plated, top quality food. “I like to keep things simple,” Seidel says about letting the ingredients speak for themselves. “It’s really about sourcing ingredients and highlighting them.”
Alex’s dream of true farm to table dining soon came to fruition.
Fruition Farms Creamery
In May 2009, Alex Seidel purchased a ten-acre farm in Larkspur, Colorado. His vision was to bridge the gap between farm and restaurant and create a sustainable relationship between the two. Today Alex’s farm grows fruits, herbs and vegetables to stock the kitchens of his restaurants Fruition and Mercantile.
In 2010, the farm grew into the cheese-making business with the addition of the Fruition Farms Creamery. The Creamery was born from a desire to provide locally made sheep’s milk dairy options to complement the beautiful lamb dishes Chef Seidel offered at his restaurants. Today, they offer five types of cheeses, all of which have their own distinct characteristics.
Alex Seidel’s venture into farming and cheese making truly highlights his desire to learn more about food. He is dedicated to providing fresh, local, high quality options to his customers.
Mercantile Dining & Provision
In the fall of 2014, Chef Alex Seidel opened his next Denver venture, Mercantile Dining & Provision. The concept was a restaurant and European-style market with a continuation of the vision he had at Fruition. Seidel aimed to achieve transparency in dining to show that each person, from farmer to server, plays a hand in the story of the dish.
The market focuses on seasonal goods from the country’s best artisans. The restaurant showcases a seasonally-focused menu of elevated comfort food.
Chook & Füdmill
Most recently, Chef Seidel has added two more ventures to his family of restaurants. Through partnerships with other world class chefs, Chook and Füdmill were born. Füdmill is an artisan commissary producing small-batch handmade baked goods. Chook is a restaurant focused on charcoal rotisserie chicken and farm fresh vegetables.
Both partnerships are extensions of Alex Seidel’s core mission to bring delicious, sustainably sourced food to the people of Denver.
Awards & Accomplishments
With his years of experience and vast knowledge in the restaurant industry, it comes as no surprise that Chef Seidel has been recognized numerous times for his accomplishments. The successful launch of Fruition and Fruition Farms won Alex the title of Best New Chef by Food & Wine in 2010. Zagat had named Fruition the number one restaurant in Colorado the year it opened.
Alex has been nominated by the James Beard Foundation numerous times for Best Chef: Southwest and took home the award in 2018.
Chef Seidel’s concentration on ingredients that are fresh and in season matches well with the focus of our premium catering division, Martin + Fitch. Executive Chef Maura Martin hand writes each menu to reflect the changing seasons and based off what is most fresh and available locally. Martin and Seidel are both dedicated to telling a story through food and letting each ingredient shine through.
About Martin + Fitch Catering
Whether an office is looking to supply food for an occasional workplace party, a regular Friday happy hour or daily grab-and-go lunches, Martin + Fitch is able to deliver. With menus changing daily and seasonally inspired, Martin + Fitch is able to provide delicious, better-for-you meals for employees. In addition to office catering, Martin + Fitch will continue to act as a boutique catering and events company. From photo shoots and drop off catering, to large full-service events, Martin + Fitch can help you choose your venue, hire staff and design the space.