Talent
Defining Flavor
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.
Culinary
Alex Seidel
Chef
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.
Matt Vawter
Chef
Colorado native, Chef Matt Vawter went from cooking breakfast at Claim Jumper at 14, to a culinary apprentice at Colorado Mountain College Culinary Institute, and then to working in the state’s most reputable establishments. In 2007, he joined Chef Alex Seidel in Denver at Fruition, becoming chef de cuisine and the chef-partner at Mercantile soon after. After 13 years alongside Alex, Matt left in 2020 to open his own restaurant, Rootstalk in Breckenridge.
He received national recognition in Zagat’s “30 Under 30” list in 2014 and was a semifinalist for Eater’s Young Gun list. In 2015, Vawter and the rest of the Mercantile team were recognized by Westworld as the Best New Restaurant, as well as Best New Restaurant and third Best Restaurant in Denver by 5280 Magazine.