Aaron London
Hailing from West Sonoma County, Aaron London has been banging around the kitchen since he could reach the pots and pans. Constantly cooking for neighbors and family as a youth, he eventually embarked on his professional career as a dishwasher at 14. The obsession with all things culinary carved his inevitable path to "chefdom." Experience in top-tier Michelin-starred restaurants such as L' Astrance in Paris, Daniel in New York, and Blue Hill at Stone Barns in Westchester laid the foundations for this, instilling technique, discipline, work ethic, and creativity. Aaron landed his first Executive chef position at the Napa Michelin-starred produce-driven restaurant Ubuntu, where he worked from 2008 through 2012. His growth and innovation at Ubuntu eventually culminated in the opening of his own Michelin-starred eatery, AL's Place. London's namesake restaurant opened in 2015 to an overwhelming reception, including Bon Appetite's coveted position as the best new restaurant in the country. This funky restaurant continued to push the envelope of produce-driven fine dining while achieving and maintaining industry-leading profit margins.
While the majority of Aaron's career was spent behind the stove, he has always made it a point to work in the FOH as well, spending five years of his 27-year restaurant career working as a server and bartender at establishments including Bottega, Dry Creek Kitchen, and Locanda. This background allowed him to spend time effectively running AL's Place as the General Manager in 2016 and contributed to his success in wearing every hat imaginable while operating the restaurant.
Aaron's development background includes fully conceptualizing and opening three restaurants. His DIY approaches led him to successfully execute all stages of interior and architectural design, permit and city expediting, contracting, and project management for his establishments.
The glue that has allowed wild ideas to become cohesive realities has come from financial forecasting, cost management, and operational leadership. These are the skills that many chefs relegate as the "boring" stuff, to be done by others. Aaron has a core belief that every action of hospitality, every memorable guest experience, and every irresistible creation, must be underpinned and validated by these indispensable "boring" skills and metrics.
Aaron is a creator, an operator, and a developer. Years in leadership transitioned his contribution and metrics of success further towards mentorship and guidance, moving him away from what he could develop for himself. It's the gratification that comes from impactful help to others which made a shift into consulting the natural evolution of his career.
