On episode 24, Dr. Amy Sapola and guest host, Farmer Lee Jones chat with Chef Aaron Bludorn. Originating from the Pacific Northwest, Chef Aaron Bludorn found a love for the culinary arts and hospitality from a young age. His culinary journey led him to the Napa Valley, where he spent a three-year period at Cyrus Restaurant, honing his skills under Michelin-starred Chef Douglas Keene. During this time, Bludorn imbibed the principles of cooking imbued with quality, integrity, and finesse.As New York City called, Chef Keene encouraged him to seek out Chef Daniel Boulud, emphasizing that Boulud's kitchens embodied all the fundamental pillars Bludorn sought. In 2009, Bludorn embarked on a new chapter, joining Caf Boulud, where he was introduced to the newly appointed Executive Chef, Gavin Kaysen. Kaysen was in the process of assembling a team of vibrant, emerging culinary talents.In 2014, with Chef Kaysen's departure, Bludorn ascended to the role of Executive Chef. As a stalwart figure within Boulud's culinary empire, Bludorn passionately dedicated himself to nurturing the next generation of culinary leaders. His commitment extended to his involvement as a board member in the non-profit organization Careers Through Culinary Arts Programs (C-CAP).In 2018, Bludorn ventured into the realm of televised culinary competitions, showcasing his talents on the popular Netflix series, "The Final Table." After more than a decade of flourishing in the vibrant culinary landscape of New York City, he embarked on a new chapter by relocating to Houston, Texas. In 2020, he opened, Bludorn, and in late 2022 Chef Aaron opened his second restaurant, seafood inspired, Navy Blue.
