Aaron Kirsch is a private chef with over 20 years of experience cooking for high-net-worth individuals. He has worked as a private chef on yachts and private jets, traveling between clients' homes. Kirsch has expertise in many cuisines and dietary needs. He is skilled in menu planning, staff management, and coordinating large events for hundreds of guests. Kirsch seeks a long-term position as a private chef for an estate.

1. AARON KIRSCH
PRIVATE CHEF
La Jolla, CA 92038
+1 619 846-1265
1chefaaron@gmail.com
Objective
To gain a permanent, long-term private chef position on an estate for a family / private employer
Professional Profile:
For over 20 years, I have enjoyed creating high-quality, creative, and dynamic food for discerning clients. Within
this experience, my greatest personal reward has been working with high net worth individuals, serving as their
private chef. In particular, I possess the flexibility to develop meals no matter what the location – on the yacht, on
the private jet, or at their homes. For this reason, many of my employers chose to keep me with them as they
travelled between their residences.
As a private chef, I can easily adapt to different diets and personal preferences, especially considering my wide
breadth of culinary styles. I enjoy the challenge of creating menus for entertaining events and can handle
everything from a multi-course formal dinner party to lavish fundraisers for several hundred, not to mention the
casual get-together for friends and family. In the end, my greatest reward comes from knowing my employers
and their guests received the best possible service and a meal that exceeded their expectations, regardless of the
setting.
Culinary Expertise:
 Traditional French and Italian
 American Regional favorites
 Home-style cooking
 Mexican and Southwest
 California / Spa cuisine
 Authentic Kosher
 Mediterranean and Greek
 Russian and Indian
 Chinese, Japanese, and Thai
 Vegetarian and vegan
 Organic farm-to-table
 Paleo, Atkins, and specialty diets
 Diabetic and allergy-adjustments
 Specialty desserts
 Baking arts
 Menu planning, costing, and provisioning for multiple private environments: home, yacht, and jet
 Talented in multiple serving styles, from formal to elegant buffet arrangements
Additional Key Skills:
 Staff management, hiring, and training
 Vendor sourcing, negotiations, and management
 Budget creation and oversight
 Entertaining event coordination, from simple
dinners to formal affairs for 300+ guests
 Development of event themes and concepts
Private Chef Experience:
Private Chef 2008 – Present
Various International Locations and Estates and 2003 - 2007
Over 8 years of dedicated Private Chef Experience, serving High Net Worth individuals / families and their guests
on long-term assignments, often spanning several years. Frequently requested to serve as the Yacht Chef or
Private Jet Chef for the principals in addition to the residences.
Typical Responsibilities:
 Travelled with principals to their estates and private residences, ranging from Phoenix, Northern
California, Southern California, Seattle, Mexico, and Turks & Caicos
 Prepared daily meals for principals and guests, adjusting recipes as necessary for specific flavor profiles,
dietary restrictions, health goals, and allergy considerations

2.  Plans menus and sources top quality organic and farm-to-table suppliers for provisions
 Provides conscientious care and meal preparation for long-term guests
 Frequently asked to plan and prepare dishes for entertaining events with short notice
 Produces menus for large fundraisers, parties, and events that require substantial advance planning
 Manages additional kitchen staff, vendors, and contractors, including caterers, suppliers, and servers
Key Accomplishments:
 Planned and prepared menus for exclusive events, including $5,000/ plate fundraiser for 120 guests held
on 126 ft. yacht
 Successfully prepared top-quality meals for entertainment industry principal and crew during extensive,
world-wide concert tour as well as at private residence
 Maintained heavy entertaining schedules at the residence for high profile guests and A-List entertainers,
reaching a peak of 2 – 3 parties weekly for up to 200 guests
 Adjusted principal’s diet following diagnosis of cardiac condition, successfully incorporating a heart-
healthy diet to extend his life and activities
Specific Work History:
5/2014 – 1/2015 Private Chef Confidential Employer - Homes in the Bahamas, Caribbean
Private Jet
147m M/Y Bella Vita BVI
2011 – 12/2013 Private Chef Joe & Mary Anderson - Homes on East Coast, Great Lakes, Bahamas
126 ft. M/Y Bella Una
2010 – 2010 Charter Chef 40m M/Y Sudami, sailing Bahamas’ Exuma Cays
2008 – 2010 Private Chef EMPLOYER - Homes in Seattle, Turks & Caicos, Mexico
50m M/Y Piano Bar
2009 (Temp) Charter Chef 40m M/Y Arrow Head, sailing US West Coast
2006 – 2007 Private Chef Mary J. Blidge – Los Angeles, CA
2003 – 2006 Private Chef Prince (Music Artist) – Los Angeles, CA and Worldwide Tour
1993 – 1994 Personal Chef Steven Spielberg – Los Angeles, CA
1992 – 1993 Personal Chef Joan Kroc – San Diego, CA
145 ft. M/Y Impromptu
Catering and Restaurant Experience:
Executive Chef / Assistant Chef / Consultant 1995 – 2013
Various Restaurants
Recognized as a top chef in multiple restaurant locations, including successfully managing an exclusive catering
business for elite clients in the San Diego area. As a consultant, helps struggling restaurant owners by
redesigning menus, developing concepts, and training the staff. Worked at different restaurants to expand
culinary expertise, gaining the opportunity to study under such chefs as Michael DeMaria, Wolfgang Puck and
Thomas Keller.
Typical Responsibilities:
 Managed all Back-of-the-House operations, ensuring the seamless production of high quality meals
 Hired, led, trained, and supervised kitchen staff
 Developed menus in various culinary styles, designed to attract patrons based on quality, variety, and
excellence of execution
 Designed menus for special occasions and private events
Key Accomplishments:
 Successfully turned-around struggling restaurants, both as the Executive Chef and as a consultant for
independent establishments
 Managed up to 25 staff members, providing ongoing training and development to uphold high standards

3. Specific Work History:
1995 – 2013 Consultant / Chef Square One Consulting Group – Phoenix, AZ Restaurant consulting
2003 – 2009 Chef / CEO & Owner Circle Catering – San Diego, CA Select private clients
2002 Executive Chef The Boardroom Restaurant – San Francisco, CA
2001 – 2002 Assistant Chef Michael’s at the Citadel – Phoenix, AZ under Michael DeMaria
2001 Executive Chef Zone Perfect - Chicago, IL upscale delivery meals for 2,000 clients daily
1998 – 2000 Executive Chef En Fuego Restaurant - Del Mar, CA
1996 – 1998 Executive Chef Zinzibar Restaurant - Phoenix, AZ
1994 Executive Chef 125 Washington - Phoenix, AZ Opening team for 580 seat restaurant
1991 Poissonnier Checkers Hotel - Los Angeles, CA under Thomas Keller
1989 - 1991 Assistant Chef Spago - Beverly Hills, CA under Wolfgang Puck
1986-1987 Kitchen Manager Rusty Pelican - La Jolla, CA
Education:
Bachelor of Arts in Culinary Arts
Oakland Culinary Academy, Farmington Hills, MI 1984
Attended Courses
University of California, San Diego, CA 1986
Certifications:
Flight Safety Certification
STCW current. ENG 1
Advanced Firefighting
Survival at Sea
CPR and First Aid
Food Safety Manager
Professional Memberships:
Domestic Estate Managers Association (DEMA)
References:
Capt. Charlie Johnson
M/Y Piano Bar
(425) 985-9418
Vince Cislo
Chief Engineer
M/Y Piano Bar
(858)-352-8014
Capt. David Steehler
M/V Bella Una
(954) 632-5606
Capt. Peter Bronkie
(954) 214-5511