Chef Aaron Nielsen

Chef Aaron Nielsen, born in San Francisco, California in 1982 to David Nielsen and Carolyn Lambel, has built a remarkable career in the culinary arts. Growing up in the Central Valley, he attended Hoover High School and Fresno State University, where he laid the foundation for his journey into the food service industry. Early experiences at establishments like Uncle Harry's, Me N Ed's Pizza, and Campagnia sparked his passion for cuisine, which he further honed upon moving to Atlanta, Georgia in 2008 to attend the prestigious Le Cordon Bleu Culinary Academy.
Throughout his career, Chef Aaron has worked in celebrated kitchens across major cities such as Atlanta, New York, Chattanooga, Boston, Vail, Jackson Hole, and Boulder. His expertise spans diverse cuisines, including Japanese, Southern American, California, Italian, Middle Eastern, and other global flavors. While in culinary school, his talents shone as a finalist in the San Pellegrino Almost Famous Chef competition, a gold medalist in knife skills, and a member of the ACF hot food team. His relentless dedication propelled him to the role of Executive Chef at the Boulder Dushanbe Tea House in Boulder, Colorado, where he led the restaurant to new heights.
Chef Aaron's return to Fresno has been a decade-long dream, equipped with the skills and vision to elevate the Central Valley's culinary scene. His commitment to the community is evident through his involvement with organizations such as The Evangel Home of Fresno, The Poverello House, and The Boy Scouts of America, where he earned the Eagle Scout Award. With aspirations to bring a James Beard Award to Fresno, Chef Aaron strives to make a lasting impact, one dish at a time.

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