- Cooking lessons
- Professional training
- Private and professional meals
- Creation of menus
- Listening to any other project
Aaron Rosenthal always knew that he would become a chef one day. After studying at the Culinary Institute of America and moving up the ranks in various restaurants in Boston, Aaron Rosenthal fulfilled his dream of traveling around France and was quickly convinced that the next step would be to work and live there.
He began his French culinary career at La Grenouillere under chef Alexandre Gauthier. Driven to delve into the parisian bistronomy food scene, Aaron worked closely with Bertrand Grébaut and Théo Pourriat of the Septime Group. Over the next four years, he became Sous-Chef at Septime, Executive Chef at Clamato, and assisted in the opening of their hotel in Normandy, D’Une Ile.
Seeking to explore beyond classic and modern French cuisine, Aaron joined Israeli chef Tamir Nahmias to launch ADAR, a Mediterranean restaurant, deli, and caterer in Paris.
Using his years of globe-trotting culinary expertise, Aaron now serves as a culinary consultant, recipe developer, private chef, and cooking instructor for private classes and at the famed Institut Cordon Bleu.
Nothing excites Aaron more than new tastes, new products, new producers, new adventures, and, most of all, sharing these moments with everyone he meets.
- La grenouillère
- Fulgurances - L’entrepôt
- Fulgurances - En face
- Fulgurances - L’adresse
- Bella toscana holidays
- Kira wine consultants
- Bacchus & clio
- Le cordon bleu
- Service compris