Born and raised in Seattle, Aaron joined Novelty Hill-Januik in the spring of 2019 bringing a professional culinary background honed over two decades, a passion for international travel and cuisine, and an affinity for cooking nurtured from an early age.
Prior to joining the winery, Aaron served as executive chef for Lindblad Expeditions-National Geographic, working with the local farms and fisheries around the world to source sustainable products and support regional economies. He began his culinary career at Salty’s Waterfront Seafood Grill in Seattle, taking a break to work as a commercial diver, followed by a three-year stint as sous chef at Serafina, one of Seattle’s favorite Italian restaurants, before returning to Salty’s as a chef.
Raised by a single mom, Aaron began helping in the kitchen at age 3. By 6, he could identify herbs and spices by smell alone and at age 13 asked for (and received) Indian cooking lessons for Christmas. Throughout his teens, Aaron travelled to China, Thailand, Italy, Greece and Egypt, piquing an interest in international cooking. He is a graduate of the South Seattle Community College culinary arts program.
When not in the kitchen or pursuing his love of travel, Aaron enjoys gardening and getting to know Seattle’s sustainable farms and farmers.