Executive Chef - Private Chef - Catering - Menu development -

TO whom it may concern :

I wanted to give you a little bit about me and my background, I grew up in the metro Detroit area, the youngest of four siblings into a family business of Restaurant and Deli supply.

From a very young age I studied comedy and acting, however soon found myself connecting by cooking with my European grandmother that hardly spoke English. Soon grew my passion for the world of culinary arts. During and after culinary arts school I had one significant goal - to work with and for only the best in the hospitality industry period. With that mindset I had worked with three of only 11 Master Chefs in the world by the age of 24. With this classical French training I was inspired to travel to faraway places to learn first-hand the international cuisines and more exotic flavor profiles.

A few Chefs had made a big impact on my career and thought process of how I approach cuisine, Wolfgang Puck, Thomas Keller, Peater Lauren, and Mako Tanaka. With Puck, it was about the best ingredients, with Keller it was building artful flavors and presentation, with Lauren it was about running with efficiency and with Tanaka it was eastern philosophy and a clean style.

Currently I am looking for a position where I can settle down and plant myself within a Long Term Full Time career, I am fueled by a job well done by anticipating they’er needs and over delivering a clients expectations!

Weather its in the Domestic arena, Four walls, Yachting or Catering I am ready to go. Im single, Flexible and very energetic !

Sincerely

Chef Aaron Kirsch

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