Raised in the Pacific Northwest, Aaron started as a dishwasher and line cook at a small diner at a young age. His passion took him to train at the Culinary Institute of America. Post graduation, Aaron was recognized as a talented Sous Chef by Gavin Kaysen and promoted to Executive Chef at Café Boulud upon his departure. After many successful years, Aaron moved to Houston, Texas in 2019. There, he opened his flagship, Bludorn, which specializes in Texas Gulf Coast-based dishes inspired by French cuisine. Now, he runs several restaurants in Texas, including Navy Blue, Bar Bludorn, and Perseid.

Aaron has been recognized by many for his skill and knowledge, and his ability to provide meaningful hospitality through his delicious food and dedicated service. In 2022, he was the Texas Semifinalist for the James Beard Award Best Chef. He has also received accolades and recognition from Travel + Leisure, Esquire, Bon Appetit, and more.