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Aaron Browning

Aaron Browning

Tortoise Club


    

Chef Aaron Browning joined Tortoise Club in 2014. In this role, Browning crafts signature menu items and manages menu development in addition to overseeing day-to-day operations, which includes staffing, managing labor and food costs.

Aaron joined the team with years of experience gained in kitchens across the globe and a concentration in French cuisine and fine dining. After graduating from the Kendall School of Culinary Arts, he served as chef tournant at Everest under Chef Jean Joho, and as sous chef at Le Vichyssois, Restaurant Fedora in Lyon, France, and Brasserie Jo in Chicago. In 2006, Aaron opened Koda and led the kitchen as Executive Chef, during which, Koda was recognized by Chicago Magazine as a “Best New Restaurant” in 2007. Most recently, Browning was chef de cuisine at Tavernita. Aaron was also named one of the “Top 50 Chefs in Chicago” by Chicago Magazine in 2006.

Aaron’s culinary passion was established as a child, helping his Sicilian grandmother clean garlic, prep green beans, and anything else he could get his hands on as her kitchen assistant. Building on these early memories, Aaron focuses on providing an exciting dining experience to a variety of guests by providing affordable and quality cuisine paired with comfortable service and an approachable wine list. He understands the importance of a guest’s perspective and comfort when dining out and strives to create a memorable meal for all. When not in the kitchen, Aaron enjoys spending time with his new wife and their new puppy as well as golfing, camping, fishing and supporting local neighborhood restaurants.

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