About
Born and raised in Nashville, Tennessee, Chef Aaron has always loved the culinary arts, he knew this would be his career path since he was in Junior High School. Willing to work hard to follow his dream he graduated from a 3-year apprenticeship program at Opryland Hotel Culinary Institute. Wanting to gain more experience, he decided to move to the West Coast. From a Sous Chef in Long Beach Peninsula, Washington State to spending 14 years in Napa Valley working under several celebrated Chefs such as Philipe Jeanty, Robert Curry and Richard Reddington at Domaine Chandon and Auberge Du Soliel, Chef Aaron has gained knowledge and skills to help him advance in his career.
His next move would take him to Palm Springs where he was an Executive Chef for 3 years. His leadership qualities and authentic menu creations made him a standout candidate for the Chef de Cuisine position at The Bench at world renown Pebble Beach Lodge where he would spend several years showcasing his talents.
When the opportunity presented itself, Chef Aaron was overjoyed to accept the position of Executive Chef at Rancho Santa Fe Golf Club. With a very impressive resume, members and staff are excited he calls RSFGC home! ….”Seasonal ingredients, prepared simply.”
