Chef Seth Siegel-Gardner has had, what some might consider, a charmed journey from helping his mother as a child with the daily cooking to working side by side with some of the greatest chefs of our time. It was not without an earnest love for the heat and thrill of the professional kitchen, however, that he made his way from curious dishwasher to passionate Chef.
After graduating from the University of Denver with a degree in Philosophy in 2002, Seth made his way to New York City, where he worked in the kitchen at Aquavit. Under the brilliant tutelage of Marcus Samuelsson, he took his developing love for cooking and added a strong set of well- honed skills. After two years, he went on to work for Scott Conant at Alto and then with Gordon Ramsay at his restaurant of the same name at The London hotel in New York City.
A true apprentice, Seth prides himself on learning what he can from everyone around him including: dishwashers, purveyors, pit-masters and of course, the chefs who have inspired and mentored him along the way. His close working relationship with Samuelsson has provided the essential foundation for the techniques and simplicity that are at the heart of Seth’s cooking today. However, it is the satisfaction he gets from preparing an enjoyable meal, coupled with the intensity of managing a busy kitchen, that fuel his ongoing culinary passion.
Seth, a native Houstonian, finally found his way home, and after and amazing re-introduction with the city of Houston and his amazing “Just 8 Project,” he had through the month of August, he brings this passion and experience as Chef de Cuisine to Kata Robata, one of Houston’s best Japanese restaurants.