CulinaryOffice & Admin
Alex Seidel
Executive Chef and Proprietor | Mercantile Dining & Provision & Chook
Experience
Education
1996 - 1996
Western Culinary InstitutePortland, WA
Advice from Alex Seidel
Quotes about career path, skills, and teamwork from an industry leader.
There are three recurring themes throughout my career that I was taught early on and have had a direct impact on my growth:
consistency, organization and composure.
We want people to continue to grow and better themselves.
We hire individuals who share the same passion about farming and hospitality as we do, and who chose to be in this industry. They also have to be driven and always looking to better their craft.
Some positions require skilled people, but what I really look for is what’s in their hearts and in their minds.
That triumphs experience in my book.
I started working at a young age.
My first job was washing dishes and I was really good at it because I was very meticulous. In that kitchen was the first time I saw fresh herbs and foraged mushrooms, it was at that moment when I knew this was the industry I belonged in, and I’ve never looked back.
Deciding to be a part of the hospitality industry is a commitment you have to make.
It’s all about learning your craft and how to deliver it.
I believe the ability to accept constructive criticism can play a big role in ones success.
Being honest with yourself will help you with your career and skill set development
My advice to chef/owners:
You must become involved in the front of house to really understand how to run a successful restaurant.
Owning a farm can be a challenge, but it is a rewarding experience to see my team working as a family, in unison
Roles in Culinary
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