Originally from Eau Claire, Wisconsin, Aaron found his way into the kitchen early, working in restaurants throughout high school. What began as a job quickly became a calling, leading him to culinary school in San Francisco, where new opportunities and inspirations took shape. He’s drawn to the constant challenges of the kitchen, the pace, the problem-solving, and the creativity that each new day brings. Above all, he loves crafting dishes that are both beautiful and deeply satisfying.
What’s one ingredient you can’t live without?
There are lots of them, but for a French bistro, I’d have to say high-quality butter.
