Quoting Tolstoy's sentiment, "There is no greatness without simplicity," Whitcomb describes his cooking style as "simple with a twist".
Whitcomb's passion for food developed at an early age, as his mother's and grandmothers' cooking were his first influences. A graduate of the Culinary Institute of Art at the Colorado Institute of Art, his first apprenticeship was at the California Cafe at Park Meadows Mall. After catering private parties throughout college, Whitcomb further developed his wine knowledge, working in a wine store as the buyer responsible for 16,000 labels. This position involved extensive travels through the Spanish wine country with one of the country's top importers. He received the first level certification from the Court of Master Sommeliers and was the top scorer of the class.
Fortunately for food lovers, Whitcomb returned to his love of cooking. Working under the tutelage of Adega Restaurant + Wine Bar's Executive Chef Bryan Moscatello for one year, Whitcomb sharpened his culinary skills. His expertise in wine paired with his passion for the kitchen imparts invaluable knowledge as the former Executive Chef of Table 6. After cooking under Moscatello, who was named one of Food & Wine magazine's 2002 Best New Chefs, Whitcomb undertook the position as Executive Chef of Table 6. In 2006, Aaron moved to Chicago to further refine his culinary skills and has since moved back to Denver.
He is now the Executive Chef of Yia Yia's located in the DTC area of Denver.
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