Aaron May Dishes On Being a Chef, a Restaurateur and a Party Boy


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Courtesy of King Lawrence
Parmesan-topped spuds
If you weren't a chef, what would you be?: Maybe a weatherman. They seem to get more latitude when they're wrong.

In percentages, how much of you is chef and how much restaurateur?: I am 100% chef. Restaurateur is my job, chef is who I am.

You have a reputation as a party boy. Any truth to it?: Not true at all. Do I like to have a good time? Absolutely. Do I go out and let loose? For sure. But never at the expense of work, and never instead of work.They say. "Work hard, play hard." I work 70-80 hours a week consistently. It would only seem natural that I play just as hard, no?

Enjoy this Chef Salad? Check out Nikki's previous interviews with:
Cullen Campbell of Crudo
DJ Monti Carlo
Pete DeRuvo of Davanti Enoteca
Chuck Wiley of Cafe ZuZu
Justin Beckett of Beckett's Table
Bryan Dooley of Bryan's Black Mountain Barbecue
Silvana Salcido Esparza of Barrio Cafe
Jeff Kraus of Crepe Bar
Bernie Kantak of Citizen Public House
James Porter of Petite Maison
Johnny Chu of SoChu House Neo Asian + Martini Bar
Stephen Jones of Blue Hound Kitchen & Cocktails
Chris Gross of Christopher's Restaurant and Crush Lounge
Chris Curtiss of NoRTH Arcadia
Payton Curry of Brat Haus
Mark Tarbell of Tarbell's
Josh Hebert of Posh
Kevin Binkley of Binkley's Restaurant
Lori Hashimoto of Hana Japanese Eatery
Larry White, Jr. Lo-Lo's Fried Chicken & Waffles


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2 comments
James Porter
James Porter

Great first piece and a class act professional, love the guy!

Sumosommelier
Sumosommelier

The absolute pinnacle, Nikki...best one yet! I can personally attest to the validity of every point you and Mr. A. May made in this short concise article (mini expose). Could not agree more with Aarony about Jean-Louis Palladin (RIP)..could not disagree more about bacon. Some of the old world  producers in Appalachia and New England have produced epic rashers!

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