Mill Scale Ambassador

Seth Seigel-Gardner

Seth Seigel-Gardner

Seth Siegel-Gardner is no stranger to the Mill Scale crew, and we're thrilled to have him on board the Ambassador team. Hailing from Houston, Seth's culinary adventure began at Tony Mandola's, a Gulf Coast seafood restaurant in his hometown, where he honed his skills before ascending to sous chef at Marcus Samuelsson's Aquavit. He played a pivotal role in launching additional restaurants for Marcus in New York and Chicago before earning two Michelin stars as managing sous chef at Gordon Ramsay's London Hotel restaurant in New York City.

Returning to Houston, Seth opened his first restaurant, a hybrid fine dining/casual spot in the original Antone's warehouse, where he earned a spot on Bon Appetit's Best New Restaurants of 2013 list.

From there, Seth ventured to Marfa, Texas, where he launched two restaurant concepts and The Marfa Spirit Company distillery with partners Josh Shepard and Morgan Weber. During his time in Marfa, he also served as Culinary Director of the Southern Smoke Foundation, a non-profit providing emergency relief funding to food and beverage workers in crisis nationwide.

Now back in Houston with his family, Seth is part of the culinary team at Local Foods, Eau Tour, Lee's Den, and Maximo. We're eager to tap into his knowledge, drive, and creativity!  More Ambassadors