About Seth Siegel-Gardner
Native Houstonian, Seth Siegel-Gardner began his culinary career at Marcus Samuelsson’s Aquavit in New York. There, he contributed to Samuelsson’s innovative interpretations of classic Swedish cuisine. Later, he took a stint at Scott Conant’s Alto in Midtown—before moving back to Houston in 2006 to serve as sous chef at Randy Rucker’s aptly named Laidback Manor. Not long after, Siegel-Gardner opened Maze with Gordon Ramsay, first as sous chef, then as executive chef. In 2008, he reteamed with Samuelsson to open C-House, an American seafood and chophouse restaurant in Chicago, where he served as executive chef. Siegel-Gardner spent time in London where he made the most of his time abroad, taking a full-time job as a private chef while staging at area restaurants, including the Portuguese concept Via Jante and Heston Blumenthal’s globally renowned The Fat Duck. Siegel-Gardner returned stateside in the summer of 2010 to work on Houston pop-up, the Just August Project. Shortly thereafter, Siegel-Gardner signed on as consulting chef at Kata Robata, before launching the Pilot Light Restaurant Group with Chef Gallivan. The two opened dual-concept restaurant The Pass and Provisions in September 2012. Siegel-Gardner is a three time James Beard Best Chef Southwest Semifinalist.