Aaron Whitcomb grew up the middle of five children, and cooking was always a part of his life, sparking a passion that would lead to a career path. Immediately following high school, Aaron attended the Culinary Institute of Art in Denver, Colorado, affording him an opportunity to work his way through some of the top restaurants in Denver, including the award-winning Adega Restaurant and Wine Bar.

At Adega, Aaron worked as a sous-chef under Food & Wine’s “Best New Chef,” Bryan Moscatello. Recognizing Aaron’s potential and leadership abilities, Bryan appointed him executive chef of his more recent culinary venture – Table 6. As executive chef, Aaron created a fresh, exciting menu that was applauded by critics and customers alike. Immediately gaining respect from both the local media and colleagues, Aaron received numerous accolades, including Esquire Magazine’s Top 21 Best New Restaurants in America, James Beard Foundation Charity Event, Food & Wine rising star, and recognition in Wine Spectator, Sunset , Conde Nast, Food & Wine, and several other national publications.

Not limited to the kitchen, Aaron also has a very strong training in wine and wine pairings, including a first-level certificate from the Court of Master Sommeliers. Striving to continue evolving and creating, Aaron moved to Chicago and teamed with prominent restaurateur Jerry Kleiner for a new “Windy City” adventure at Alinea as the restaurant’s Sommelier. After two years in Chicago, Aaron moved back to Denver and took over as executive chef of Strings Restaurant. A year and a half later, Aaron accepted a new challenge as the corporate chef for YaYa’s Restaurant Group, in conjunction with friend Scott Hornick.

Since arriving at YaYa’s, Aaron has evolved the menu, focusing on creating thoughtful selections of high-quality dishes using the best fresh, local and natural products. He continues to stretch his creativity in the kitchen, enjoying the opportunity to take his ideas and run with them.

Food trends continually change, but one thing that remains consistent is working with quality products. Seattle Fish Company is a trusted seafood resource for me and their commitment to sustainability helps me make smart seafood choices.

—Aaron Whitcomb, corporate chef for YaYa’s Restaurant Group