Aaron

A native of North Carolina, Aaron developed an early appreciation for Southern hospitality, regional ingredients, and the traditions of gathering around a table. He earned his Associate Degree in Culinary Arts from Johnson & Wales University and later earned the Certified Executive Chef (CEC) designation from the American Culinary Federation.

Aaron's culinary career has taken him through celebrated kitchens across the country, including executive chef positions in Charleston, Chicago, and the Boston area. In 2009, he was recognized by the James Beard Foundation as a semifinalist for Rising Star Chef of the Year.

In 2012, Aaron returned to his Appalachian roots to open The River and Rail in Roanoke, Virginia, an acclaimed restaurant celebrated for its inventive Southern cuisine, locally sourced ingredients, and warm hospitality. Over the following decade, he established himself not only as a chef but also as a restaurateur and hospitality leader.

Building on his experience in restaurant ownership and operations, Aaron founded Deal & Associates Restaurant Consulting, where he has advised a diverse range of hospitality clients, from independent restaurants and emerging concepts to established multiunit operators. Through his consulting work, Aaron has helped businesses develop restaurant concepts, refine menus, improve operations, strengthen hospitality programs, and create more compelling guest experiences. His ability to combine culinary creativity with practical business strategy has made him a valuable partner to restaurant owners and hospitality organizations navigating an ever-changing industry.

Aaron's career has also extended into large-scale culinary innovation and national restaurant brand development. His work included menu development and innovation initiatives for Subway, whose menu transformation earned a 2022 Nation's Restaurant News Menu Masters Award for Best Menu Revamp. His leadership and entrepreneurial accomplishments also earned him recognition as one of Roanoker Magazine's 40 Under 40 business leaders in 2020.

Aaron's philosophy remains refreshingly simple: great food should be approachable, memorable, and meant to be shared. His cooking celebrates seasonal ingredients, familiar flavors, and thoughtful execution, bringing creativity and refinement to dishes without sacrificing comfort.

When not working, he enjoys spending time with his family and dog Hunter, hiking and taking RV trips.