Aaron moved to Sydney in 2011 from Newcastle and started working at Sixpenny shortly after. Working his way up to sous chef under chefs Daniel Puskas and James Parry he gained the love of cooking with vegetables sourced from the restaurant garden in Bowral.
In 2016 Aaron was awarded the Electrolux Appetite for Excellence Young Chef of the Year award, travelling overseas to work in Copenhagen at restaurants, Relae and Amass.
Returning back home, Aaron accepted a sous chef position at LuMi Dining working alongside Federico Zanellato. He then decided to continue to expand his knowledge and skills in another restaurant setting at Ester.
In 2019, Aaron was asked to return to Sixpenny and take on the role as head chef.
In 2021 Aaron joined the Point Group as the head chef at the newly open Shellhouse dining room.