Aaron Bludorn

Aaron Bludorn

Aaron Bludorn, Executive Chef at Café Boulud in New York, shares his career timeline and advice for up-and-coming professionals.

I truly feel that to be successful in this industry we must look to those who have come before us and learn from the restaurants and dishes they have created. To build the restaurants and create dishes of the future, we must first have a strong foundation in the classics.

Have passion for what you do, integrity in what you create, and the knowledge to be able to explain it to others.
Each job I have had has impacted my life in a very specific way; from washing dishes as a high school student and becoming addicted to restaurant life and the push of service, to working in a Michelin starred kitchen for the first time at Cyrus and learning how quality, integrity and finesse are everyday practices in a kitchen at that level. The first time I stepped into Daniel Boulud’s kitchen I was able to understand the importance of tradition and dedication and what that really means to every cook he employs. Each step in my career has made me into the chef I am today.
Shortcuts always take longer at the end of the day. Always ask yourself, "am I doing this correctly?" If not, start over and do it again.
In order to keep my team inspired and motivated, I keep a large library in the kitchen and consistently add to it, both old classics and exciting new cookbooks. It is important to have this close by to keep us inspired by what is going on elsewhere in the world of food.
My mentors are Daniel Boulud, Gavin Kaysen, and Douglas Keene, chefs who I have worked for and who continue to inspire me. For creativity, I am reminded of Chef Daniel telling me, “every dish must tell a story, something that the guest can relate to.” For running a kitchen, I am reminded of Gavin telling me that he is constantly training the next generation, so always look to your cooks as the future of the industry. Douglas showed me immense integrity when it comes to managing the quality of each dish that leaves the kitchen, always asking, "would you put your name on that dish? If not, why are you serving it?"
To continue to educate myself, I read, eat, cook, visit the farmers market, and constantly ask questions about anything I don’t know the answers to. I recommend 'Letters to a Young Chef' by Daniel Boulud to aspiring culinary professionals - it is a book that continues to inspire me.
I chose this industry because I love the team work that exists in the kitchen. Through that I developed an intense passion for food and the history of serving guests. I am proud to be a part of the next generation of chefs who will leave their marks on the future of dining out.

Send Us Your Nominations

If you know of any extraordinary food, beverage and hospitality professionals who inspire others through their hard work and leadership, nominate them now!


Join the network and create your free profile
Search industry jobs here

Inspirational Career Timelines

Find your inspiration in the unique career timelines and words of advice these industry leaders have shared.

Pastry & Baking
Wine & Beverage
Office & Admin
Career Changer
International Experience
James Beard Award

Oops! No results have been found for your selection.
Please update your selection to see more Inspirational Career Timelines.

Taylor Crowley
Director of Sales & Marketing
Boka Restaurant Group

Melanie Tapp
F&B Senior Director
21c Museum Hotels

Shelley Lindgren
Co-Owner and Wine Director
A16 and SPQR

Adam Vavrick
Beer Director
Publican, One Off Hospitality Group

Chris Flint
Executive Chef
NoMad LA

Gayle Miner
Service Manager
Blue Hill at Stone Barns

Kurt Chenier
Executive Chef
Target Field, Delaware North

Anton Bolling
Executive Chef
Fiola Mare

Camilla Marcus

Vincent Spinoso
Chief Operating Office
Metropolitan Hospitality Group

Jen Hidinger-Kendrick
Co-Founder and Partner

Bobby Stuckey
Owner and Master Sommelier
Frasca Food and Wine Group

Alex McCrery
Tilit NYC

Andrew Isabella
Executive Chef

Ben Puchowitz
Chef and Co-Owner
Cheu Noodle Bar, Bing Bing Dim Sum, Cheu Fishtown

Jennifer Foucher
Head Sommelier

Tova du Plessis
Essen Bakery

Nicholas Forrester
General Manager

Anncherie Saludo
Beverage Director

Nicholas Tang
Executive Chef
DBGB Kitchen & Bar

Benjamin Weisberger
Chef de Cuisine and General Manager
The Butcher Shop

Erin Clarke
Executive Chef
Casa Luca

Mike Rafidi
Executive Chef
Requin - The Wharf

Corey Chow
Chef de Cuisine
Per Se

Melissa Perello
Executive Chef and Owner
Octavia and FRANCES

Lou Ann Dorney
General Operations Manager
Farmers Restaurant Group

Amalia Scatena
Culinary Director
Easton Porter Group

Kenneth Foland
Executive Sous Chef
Busch Stadium, Delaware North Sportservice

Anna McGorman
Executive Pastry Chef
Bar Boulud and Boulud Sud

Matt Garland
Chef de Cuisine
Eastern Standard

Brooks Reitz
Founder and Partner
Jack Rudy Cocktail Co. and Leon's Oyster Bar & Little Jack's Tavern

Helen Johannesen
Partner and Beverage Director
Helen's Wines and Jon & Vinny's

Will Costello
Master Sommelier and Estates Ambassador
Bien Nacido and Solomon Hills Estates

Ben Potts
Bar Manager and Partner
Beaker & Gray

Gretchen Richer
Director of People Operations
Union Square Hospitality Group

Rachel DelRocco
Sommelier and Writer

Dominique Ansel
Chef and Owner
Dominique Ansel

Grant Achatz
Chef and Owner
The Alinea Group

Melissa Rodriguez
Executive Chef
Del Posto

George Mendes
Chef and Partner
Aldea and Lupulo

Melissa Davis
Beverage Director and Assistant General Manager

Suzanne Cupps
Executive Chef

Belinda Chang
Director of Wine & Service and Managing Partner
Maple & Ash and Eight Bar & Patio

Jillian Rocco
Director of Operations
Row 34 and Island Creek Oyster Bar

Dan Perretta
Executive Chef
The Aviary

Maneet Chauhan
President and Founding Partner
Morph Hospitality

Ken Oringer
Chef and Managing Partner
JK Food Group and Uni Boston

Craig Richards
VP of Culinary Operations
Ford Fry Restaurants

Nancy Cushman
Co-Owner and Founder
Cushman Concepts

José Mendin
Chef and Owner
The Pubbelly Group

Jeni Britton Bauer
Founder and Chief Creative Officer
Jeni's Splendid Ice Creams

Stephanie Castellucci
General Manager and Owner
Castellucci Restaurant Group

Daniel Rose
Executive Chef and Partner
Le Coucou

Nelson Daquip
Wine and Spirits Director
Canlis Restaurant

Sarah Robbins
Chief Hospitality Officer & Partner
21c Museum Hotels

Ghaya Oliveira
Executive Pastry Chef

Zachary Engel
Culinary Director
Pomegranate Hospitality

James Zoller
Chef de Cuisine
TRACE Austin

Mike Solomonov
Chef / Partner
Cook N Solo Restaurants

Cherif Mbodji
General Manager

Marie Petulla
Owner and CFO

Neal Fraser
Executive Chef and Owner
Redbird, Vibiana, Fritzi

Mike Wadja
Executive Chef
Proof on Main

Angel Postell

Kelly Fields
Chef and Owner
Willa Jean

Andrea Borgen
Owner and General Manager

Alexander Burger
Executive Chef
Bar Boulud

Sam Kim
Former Executive Chef
1789 Restaurant

Ben Steigers
Executive Chef

Sarah Simmons
Chef and Owner
CITY GRIT Hospitality Group, CITY GRIT, Birds & Bubbles, Rise Gourmet Goods & Bakeshop

Kevin Maxey
Vice President of Tex-Mex
Ford Fry Restaurants

Jonas Andersen
Beverage Manager
Great Northern Food Hall

Joanne Chang
Chef and Co-Owner
Flour Bakery & Café and Myers+Chang

Jean Luc Royere
Executive Chef
Mandarin Oriental

Sara Fetbroth
General Manager
Oleana Restaurant

Josh Even
Executive Chef and Partner
Tosca Cafe

Matthew Ridgway
Executive Chef
Cooks & Soldiers

Tessa Thompson
Career Services Advisor
Institute of Culinary Education

Philippe Bertineau
Former Executive Chef
Benoit New York

Josh Henderson
Chef and Founder
Huxley Wallace Collective

Pascaline Lepeltier
Master Sommelier, Former Beverage Director
Rouge Tomate

Carmen Quagliata
Executive Chef
Union Square Cafe and Daily Provisions

Morgan Schick
Creative Director
The Bon Vivants and Trick Dog

Drew Belline
Vice President and Culinary Director
Ford Fry Restaurants

Eddy Leroux
Chef de Cuisine

Dustin Wilson
Master Sommelier and Co-Founder
Verve Wine

Charlotte Voisey
Director of Brand Advocacy
William Grant & Sons USA

Eric Railsback
Partner and Wine Director
Mason Pacific

Nick Anderer
Executive Chef / Partner
Maialino and Marta

Chris Cosentino
Chef and Owner
Cockscomb and Acacia House

Matt Alba
Chef de Cuisine
Ad Hoc

Scott Baird
The Bon Vivants

Katie Bell
General Manager
Agern Restaurant

Aggie Chin
Executive Pastry Chef

Ezra Pattek
The Bon Vivants

Robert Andreozzi
former Chef de Cuisine
Pizzeria Locale

Adam Nadel
Executive Chef
Casa Apicii

Brandon Malzahn
Corporate Pastry Chef
Fabio Trabocchi Restaurants

Michael Paley
Executive Chef
Café No Sé and Central Standard

Dan Snowden
Executive Chef
Bad Hunter

Yehuda Sichel
Executive Chef
Abe Fisher

Josh Harris
The Bon Vivants

Peter Hoglund
Director of Operations and Partner
Frasca Food and Wine

Rhonda Crosson
Head Baker

Christie Dufault
Wine Instructor and Beverage Instructor
Culinary Institute of America at Greystone

Dan Kluger
Chef and Owner
Loring Place

Simon King
Former General Manager
The Modern

Alex Seidel
Executive Chef, Proprietor and Farmer
Mercantile dining & provision, Fruition Restaurant and Fruition Farms Dairy & Creamery

Travis Swikard
Culinary Director
Bar Boulud, Boulud Sud, Epicerie Boulud

Wendy Kallergis
President and CEO
Greater Miami Beaches and Hotel Association

Michael Anthony
Executive Chef / Partner
Gramercy Tavern & Untitled

Edouardo Jordan
Executive Chef and Owner
Salare Restaurant

Anthony Strong
Former Executive Chef
Delfina Group

Laurent Gras
Owner and Chef
LGRAS Consulting

Barbara Lynch
Chef and Owner
Barbara Lynch Gruppo

Angela Neri
General Manager
Alfred's Steakhouse

Shawn Cirkiel
Executive Chef and Owner
Parkside Projects

Jennifer Carroll
Chef and Owner
Carroll Couture Cuisine

Alex Wolf
Director of Restaurants
Restaurants by Jean-Georges

Cynthia Billeaud
Former Senior Human Resources Director
The Dinex Group

Gunnar Karl Gíslason
Executive Chef
Agern Restaurant

Borys Saciuk
Director of Trade Advocacy
The Bon Vivants

Alessandra Altieri
Director of Bouchon Bakery
Thomas Keller Restaurant Group

James Briscione
Director of Culinary Development
The Institute of Culinary Education

Jean François Bruel
Executive Chef

Aniedra Nichols
Chef and Managing Partner
Fish N Beer

Tavel Bristol-Joseph
Pastry Chef / Partner
Emmer & Rye

Amanda Cohen
Dirt Candy

Benjamin Murray
Chef de Cuisine
Pao by Paul Qui

Charlie Parker
Executive Chef

Jamie Bissonnette
Chef / Partner
Toro, Coppa and Little Donkey

Vilma Mazaite

Roxanne Spruance
Executive Chef and Owner

Gary Obligacion
Director of Operations
The Alinea Group

Diane Yang
Executive Pastry Chef
Spoon and Stable

Matthew McClure
Executive Chef
The Hive

Jeremy Sewall
Chef / Partner
Lineage Restaurant, Island Creek Oyster Bar, Row 34 Fort Point, Row 34 Portsmouth

Jonathan Deutsch
Professor of Culinary Arts and Food Science
Drexel University, Center for Hospitality and Sport Management

Anita Lo
Executive Chef / Owner

Bryan Dayton
Proprietor/Beverage Director
Oak at Fourteenth and Acorn

Monica Glass
Corporate Pastry Chef
Starr Catering Group

Daniel Toral
Beverage Director
50 Eggs Inc.

Anthony Chittum
Executive Chef / Partner
Iron Gate Restaurant

Kevin Fink
Emmer & Rye

Kim Floresca
Co-Executive Chef
[ONE] Restaurant

Timothy Hollingsworth
Owner / Chef
Otium and Barrel & Ashes

John Ragan
Master Sommelier, Director of Wine and Restaurant Operations
Union Square Hospitality Group

Aaron Bludorn
Executive Chef
Café Boulud

Joseph Yardley
Chef de Cuisine
Agern Restaurant

James Kent
Former Executive Chef
The NoMad

Chung Chow
Chef de Cuisine / Co-Owner

Vivian Howard
Chef and Student
Chef & The Farmer

Fabio Trabocchi
Chef / Owner
Fabio Trabocchi Restaurants

Eric Rivera
Former Director of Operations
Huxley Wallace Collective

Jeff Benjamin
Chief Operating Officer
Vetri Family

Anthony Rudolf

Floyd Cardoz
Executive Chef and Partner

Michaël Engelmann
Master Sommelier, Wine Director
The Modern

Gavin Kaysen
Executive Chef / Owner
Spoon and Stable

Jonathan Black
Sous Chef

Lachlan Mackinnon-Patterson
Executive Chef/Owner
Frasca Food and Wine

Erik Desjarlais
Designer, Seamster & Leatherworker
Weft & Warp

Abram Bissell
Executive Chef
The Modern

Johnny Iuzzini
CHOCOLATE by Johnny Iuzzini

DLynn Proctor
Winemaking Ambassador
Penfolds, Americas

Carlton McCoy
Master Sommelier, Wine Director
The Little Nell

Pierre Siue
General Manager

Sabato Sagaria
Master Sommelier, President

Melissa Walnock
Lecturing Instructor / Pastry Chef
The Culinary Institute of America

Jeffrey Porter
Beverage Director
Batali & Bastianich Hospitality Group

AJ Schaller
Former Executive Chef
Corkbuzz Wine Studio

Jason Franey
Executive Chef
Restaurant 1833

Jason Neve
Culinary Director
B&B Hospitality Group

Joe Campanale
Former Executive Beverage Director/Co-Founder
Epicurean Management Company

Erling Wu-Bower
Chef de Cuisine
Nico Osteria

Sylva Senat
Executive Chef

Raj Vaidya
Head Sommelier

Cesar Gutierrez
Executive Sous Chef

Chris Baggetta
Director of Prestige Accounts
Pacific Wine and Spirits

Nadine Donovan
Executive Pastry Chef
Ace Eat Serve & Ace Juice Bar

Kevin Doherty
Executive Chef
Delaware North Companies Sportservice at TD Garden

Graceanne Jordan
Former Director of Operations
Craft Restaurant Group

Jeff Katz
General manager
Del Posto and La Sirena

Donald Madia
Owner and Partner
One Off Hospitality Group

Kristina Olson
Sous Chef
Latitude 105

Norman Van Aken
Executive Chef and Owner

François Hiegel
Executive Head Baker
Thomas Keller Restaurant Group