After graduating from the School of Culinary Arts’ Cordon Bleu, Aaron externshipped at Lumiere in Vancouver, BC. He was immediately taken with the flavors and produce available in the Pacific Northwest but moved back to California to work under Gary Danko in San Francisco. Afterwards he became sous chef at Myth under Sean O’Brien. Reminiscing on the Pacific flavors that caught his palate, Aaron headed to Portland where he opened St. Jack in 2010. He has since won multiple awards including the Oregonian’s Rising Star and a James Beard nod.