Chef Aaron Bludorn was drawn to food and hospitality early on. At the young age of 16, Aaron worked in a small diner as a dishwasher and prep cook. He thoroughly enjoyed the fast-paced energy of the kitchen and fondly remembers working alongside the team. While attending Humboldt State, he worked at the neighborhood staple and vegetarian outpost – Wildflower Café – where he was promoted to Chef and General Manager. Bludorn left California to attend the prestigious Culinary Institute of America (CIA) in Hyde Park and graduated in 2006.
Following graduation, Bludorn moved to California’s wine country. During this time, Aaron spent three years working alongside Michelin-starred Chef Douglas Keene at Cyrus and absorbed Keene’s mentorship teaching him about cooking with intention, excellence and integrity.
In 2009, Bludorn arrived at Café Boulud, NYC, eventually rising to the title of Executive Chef. As a leader within Boulud’s empire, Bludorn was devoted to mentoring the next generations of culinary legends and was deeply involved with the non-profit organization, Careers Through Culinary Arts Programs (C-CAP) where he served on their board.
In 2017, Bludorn was approached by Netflix to be cast in The Final Table. That same year, Aaron was recognized by Star Chefs’ as New York City’s Rising Star Community Chef. IN 2019, he and his wife Victoria returned to Victoria’s hometown of Houston, Texas to open his first solo venture, Bludorn Restaurant.
A sophisticated neighborhood eatery serving refined cuisine rooted in passion and integrity, here Aaron features French-inspired Gulf coast cuisine showcasing the regions bounty using local ingredients and purveyors.
He and his wife have a strong community of friends and family in Houston and had their first child together in November 2020.