塞思·西格爾-加德納 (Seth Siegel-Gardner) 是土生土長的休斯頓人，14 歲時便在托尼·曼多拉 (Tony Mandola) 的第一家餐廳開始了他的烹飪生涯，當時他負責捲餐巾紙。高中和大學期間，塞思始終與餐飲業保持聯繫，幾乎做過餐廳裡的所有工作，但最終還是回到了廚房，那裡才是他的歸宿。 2003 年，塞思在馬庫斯·薩繆爾森 (Marcus Samuelsson) 的 Aquavit 餐廳擔任廚師，這是一個具有里程碑意義的角色。他很快就晉升為副主廚，並在接下來的幾年裡，幫助馬庫斯在紐約和芝加哥開設了多家餐廳。 2008 年，他擔任戈登·拉姆齊 (Gordon Ramsay) 在紐約倫敦酒店 (London Hotel) 的餐廳的副主廚，並成功摘得兩顆米其林星。 2011 年，塞思利用空閒時間旅行，並參與了努諾·門德斯 (Nuno Mendes) 在貝斯內爾格林 (Bethnel Green) 開設的 Viajante 餐廳的籌備工作，同時還在赫斯頓·布盧門塔爾 (Heston Blumenthal) 的 The Fat Duck 餐廳實習。 2012年，賽斯與兩位好友特倫斯·加利文和賈斯汀·於回到休士頓，開設了一家限時餐廳「The Just August Project」。這家餐廳的套餐每日更換，並因此榮獲當年休士頓最佳新餐廳稱號。同年，賽斯和特倫斯在休士頓開設了他們的第一家融合高級餐飲和休閒餐飲的餐廳，這家餐廳位於原安東尼倉庫舊址，並因此入選《Bon Appetit》雜誌2013年度最佳新餐廳榜單。 2019年，餐廳關閉後，塞思搬到了德克薩斯州的馬爾法，與喬什·謝潑德和摩根·韋伯合作，創辦了兩家餐廳和一家釀酒廠——馬爾法烈酒公司（The Marfa Spirit Company），並擔任南方煙熏基金會（Southern Smoke Foundation）的烹飪總監。目前，塞思與家人居住在休士頓，同時也是Local Foods、Eau Tour、Lee's Den和Maximo等餐廳的烹飪團隊成員。.

Kent Domas

Executive Chef, Milton’s and Lee’s

With nearly 20 years in the industry and more than five as part of Local Foods Group, Executive Chef Kent Domas has spent time at The Classic, helmed the kitchen at Eau Tour, and driven menu creation for both Milton’s and Lee’s, earning him a 2026 James Beard Semifinalist nomination for Best Chef: Texas alongside Seth Siegel-Gardner.

When it comes to cooking, Domas grew up with strong family influences. His mother worked as the food service director for a San Antonio school district, which meant a lot of time spent in kitchens as a child. His grandfather on his mother’s side was a purveyor of fine dining and hosting, while his grandmother on his father’s side enjoyed a more traditional experience, serving up creole-style classics at home.

After college, Domas made the transition to Kendall culinary school in Chicago, later landing in Houston where he earned his first shot as a chef from Claire Smith at Shade. He credits Smith as a major influence on his career, and it was at Alice Blue where he first learned the craft of small-batch, hand-made pasta; something he continues to pursue and perfect.

As far as style, Domas’s influences range from classical French to Cajun, but his focus is on tradition and technique; he enjoys creating dishes that offer comfort, joy, and a sense of home. As a chef, he loves the freedom to express his creativity, try new things and learn from his mistakes. At Milton’s, he enjoys the teamwork and camaraderie, and putting in the hard work to see positive results. 

Generously supported by Jordan & Dylan Seff