Full Interview

Describe your culinary style.
I would say I am ingredient-driven. I am intrigued by finding new ingredients. I am farm-focused and have always been inspired by a lifelong gardening habit that has evolved into farming.

You’ve earned so many industry accolades, including many years of recognition from the James Beard foundation. What do these awards mean to you?
Awards are great, but happy diners are better. That said, I do appreciate winning awards, and they mean so much to my team. I’m not driven by awards, but winning puts my team in good company, and it shows how we can grow together as a team.

Tell me what comes to your mind when you hear the term “flexitarian.”
I totally appreciate people being more interested in vegetables being a bigger part of the meal. Focusing on vegetables is more sustainable and seasonal, it’s better for our health, and it requires more creativity and variety.

What plant-based proteins do you like to use?
Again, I like to look at what is seasonal. I like locally grown quinoa. Seaweed, which some are calling “the new kale,” is great. I like it because it’s sustainable, uses no irrigation and no insecticides, and it’s good for you. I also like using lentils and peanuts wherever I can.

Can you offer a few tips for developing “meatiness” or that savory satisfaction in dishes that have minimal or no meat?
Mushrooms bring a lot of “meatiness.” Mushrooms combined with Kikkoman Soy Sauce always deliver nice umami. Adding sesame oil and ginger with the soy takes mushrooms up to a whole new level. In fact, we just made a duck entrée at Fruition that included a turnip cake. When we were first developing the cake, it need some more flavor so we added Kikkoman Soy Sauce-marinated diced mushrooms to the mix, and it really did the trick.

Describe how your Beet Poké with Sesame-Panko Shrimp Balls, Seaweed and Charred Onion dish came together and what makes beets a good poke ingredient.
Beets inspired this dish, as they hit a lot of buttons for me. Their smooth, hearty texture makes beets a great sustainable alternative to the traditional fish used in poké and allows me to cater to gluten-free diners. Plus, their earthy flavors work well with the fermented notes of Kikkoman Gluten-Free Tamari Soy Sauce and other flavors found in traditional poké sauce like sesame. I like plating the poké with shrimp balls rolled in Kikkoman Gluten-Free Panko Style Coating to add crunch.

How do you use Kikkoman products to develop flavors or amplify the natural flavors of your ingredients?
I don’t use a lot of thick or heavy sauces. I like to think in terms of delicate dressings that don’t mask the taste of the food. That’s why I like Kikkoman products. With soy sauce, hoisin and vinegars, a little goes a long way. I see these things as seasonings, not sauces. With soy sauce, the fermentation really builds different layers of flavor; it adds new elements and heightens flavors. Soy sauce becomes part of the food as opposed to being a separate sauce or condiment.

What is your inspiration/process in creating new dishes?
So much of being a chef is years and years of developing a palate. I like to eat with my eyes closed and still be able to identify the flavors that I am eating. I do a lot of tastings with my chefs. In the kitchen, we start with a basic idea, like which ingredient will be the star of the plate.

Immediately following the completion of this interview, Alex Seidel was recognized with the 2018 James Beard Award for Best Chef: Southwest.