Meet the Chef

Experience

Aaron Hartman’s  culinary career began in Australia 18 years ago. A 5 year stint in Noosa Heads Qld, a hot spot for restaurants in Australia, set Aaron up for a job offer in the U.S in 1998. Aaron Spent 2 years working in the United States at the Exclusive resort of Deer Valley in Utah. In 2000 Aaron made his way to London to work for the Capital Group who at the time, owned numerous restaurants in the city . 

The Peoples Palace in the Royal Festival Hall was to become home for Aaron for the next 6 years.He worked alongside Head Chef Guy Bossom, a well credentialed chef in his own right . Guy has worked at top London eateries such as Terence Conrans Mezzo, Coq d’Argent and Quaglinos. He was also Chef de Partie at double Michelin starred restaurants, Nico Landenis’ Nico @ 90 and L’Ortolan  and many other high profile eateries.

Working with such well versed chefs as Guy, opened Aaron's eyes to not only great food but also a business appreciation of the hospitality industry.  Aaron was lucky enough to gain work experienceat the 2 Michelin star, Capital hotel, with French Chef ,Eric Chavot.While working for the Capital Group, he was also able to be part of many new business ventures..

Bank Westminster, part of the Bank restaurant group, was Aaron's next position in 2006, where he became Senior Sous Chef under Head Chef Stuart Drying.  Aaron was eager to take on his own kitchen and in 2007 the opportunity came when Aaron was appointed Head Chef at the 4 Star Stonefield Castle Hotel. Within the first 2 months, Aaron had achieved a AA Rosette. He continued to maintain this high standard of catering at the Castle until 2009, when  a move to Highland Perthshire saw the creation of Season Catering.

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