With an emphasis on culinary collaboration, Telluride Reserve invites emerging and established chefs to engage in what's evolving in the industry. Each of our chefs, winemakers, mixologists and specialists share Reserve’s values of collaboration, integrity in ingredients and kindness beyond service.
Born in Wisconsin, Chef Alex Seidel began his culinary career as a dishwasher at 14 and after completing culinary school at Western Culinary Institute, he quickly progressed to becoming a sous-chef by age 20. He opened Fruition, a farm-to-table restaurant, in Denver in 2007. Now, Alex is chef-owner of five establishments: Fruition Restaurant, Fruition Farms Creamery, Mercantile Dining & Provision, Füdmill and Chook. He is also the proud grower on a 10-acre farm, purveying all the fruits and vegetables used in his establishments.
Alex was recognized as Food & Wine’s “Best New Chef” in 2010, he was a finalist for James Beard’s “Best Chef, Southwest,” and earned “Chef of the Year” titles from local media, including Denver Magazine and 5280. Alex cooked at the 20th Anniversary of “Dinners Across America” and was an opening chef of Aspen’s Chefs Club by Food & Wine.
Blending Baja & Bordeaux - Presented by the American Lamb Board
Award-winning Chef Aron Schwartz’s culinary education started at a young age with frequent visits to Chino Farms with his Dad. The taste of the farm fresh produce and quality ingredients still resonates with him today. A graduate of The Culinary Institute of America, he ventured to Charlotte’s in Lakeville Connecticut. This experience enhanced what he already knew to source the best ingredients and let their flavors shine.
After, he worked as sous chef at Lutèce in The Venetian in Las Vega and executive chef at Bernard'O Restaurant, Marina Kitchen, Tequila Bar and the Exchange in San Diego, culminating in his own, Ranch 45 Local Provisions, alongside his wife and GM, Pam. At Ranch 45, Chef Aron features local, in-season products in his cuisine through relationships with like-minded ranchers, farmers, fishermen and wine growers, which brings his guests the best food in every category.
Born into a family of farmers, butchers, bakers and restaurateurs, Maître Cuisinier de France, Bernard Guillas was influenced at a young age by his daily exposure to food in Brittany. He got his start in the industry formally, with the legendary Georges Paineau at the 2 Star Michelin restaurant, Le Bretagne. Moving state side, he worked in several renowned restaurants before landing in San Diego as executive chef of the La Jolla Beach and Tennis Club Inc and the landmark AAA 4-diamond Marine Room restaurant. After 27 years at this role, Chef Bernard retired from La Jolla Beach and Tennis Club and is executive chef and owner of Chefluv Inc, a company creating a philosophy of couture modern cuisine rooted in gastronomic exploration.
In addition to being an author of two cookbooks, Chef Bernard has a roster of impressive credits that include appearances on The Today show, Martha Stewart Radio, James Beard House, Food Arts Magazine and the Discovery Channel’s Great Chefs of the World television series. Bernard was named Chef Magazine’s Chef of the Year and San Diego’s Best Chef numerous times and was been inducted into the Académie Culinaire de France and the Disciples of Escoffier International.
Cameron Baker was born in Exeter, New Hampshire, where he spent the first twelve years of his life. In 2002 he moved to Summit County. In 2006 at the age of 15 his culinary Journey began working at Food Hedz World Café under chef David Welch. After spending 6 years in David Welches kitchen, he left to continue his culinary education and started attending Colorado Mountain College studying culinary arts, and hospitality management under Kevin Clarke.
After graduating in 2014, Cameron moved to Denver. He joined Alex Seidel and Matt Vawter’s team at Mercantile dining & provision. During the 3 ½ years at Mercantile Cameron refined his craft and worked his way up to Sous Chef. After departing Mercantile, Cameron moved to Fruition Restaurant as Sous Chef where he continued to learn and develop as a chef under the guidance of Alex Seidel. In November of 2020, Cameron returned back home to Summit county to help Matt Vawter open Rootstalk as the Chef De Cuisine.
Now Cameron is the Chef De Cuisine of both Rootstalk and Radicato as well as a partner in both businesses. Being a chef is challenging. It takes perseverance and determination. He believes it’s important to create an environment where everyone is passionate, excited, and constantly pushing forward to better their craft and provide a memorable dining experience for guests.
India and Bronx raised chef Cheetie Kumar is a self-taught chef and restaurateur in Raleigh. But it wasn’t cooking that brought her to her current home, but rather music. Chef Cheete’s first career was as a band manager and guitarist herself in the indie music scene. All the while, the flavors she was immersed in growing up and the love for dinner parties still lingered. In 2014, Chef Cheetie and her husband opened Garland, with a menu where flavors of South Asia intertwine with the bounty of local North Carolina agriculture. Garland ended daily service in 2022 and continues to appear at pop ups across North Carolina while Chef Cheetie works on her next project.
Chef Cheetie is a five-time James Beard Awards Semifinalist and was a Nominated Finalist for “Best Chef: Southeast” in 2020 and 2022. She is active in food advocacy and serves on the board of the Independent Restaurant Coalition, the Southern Foodways Alliance and several NC based organizations.