Biography
Chef Aaron Willis, born and raised in the lush, evergreen Pacific Northwest region in Tacoma, Washington, found his passion for food and culture early on. Immersed in the region’s diverse culinary scene, he began his journey in the kitchen of a family friend, where he first learned the intricacies of the restaurant industry and embarked on his path of culinary exploration and refinement. With a passion for challenges and a willingness to learn and lead by example, he quickly found challenges that met his own appetite for thoughtful and lasting impact.
Early in his career, Willis seized the opportunity at Crystal Mountain Ski Resort to help transform the Summit House Deli into the Summit House Restaurant. This remarkable “rags to riches” transformation elevated both the resort’s presence and its cuisine, becoming a defining moment in his journey. This pivotal experience galvanized the budding chef and propelled him into the next phase of his career.
This journey spanned several years and culminated in Willis earning his Chef de Cuisine Certification from the San Diego Culinary Institute, where he graduated in the top two percent of his class with special recognition. In addition, Chef Willis became a Certified Sommelier through the Court of Master Sommeliers and completed level two of the International Sommeliers Guild Program.
When Seattle called, Delicatus was his first stop. Over the next two years, he developed a successful program for the deli and its catering business. Delicatus became a beloved spot for the local workday set and, in the evenings, a home for celebratory dinners and private functions. Through hard work and determination, Willis established a lasting reputation for both himself and Delicatus among Seattle residents and visitors alike.
His next adventure led him to the Indonesian islands, where he made his home on the tropical island of Bali. Embracing the local culture, Willis immersed himself in learning as much as possible about Balinese culinary disciplines. During his time there, he worked tirelessly to champion and interpret the tastes and textures of Balinese cuisine, sharing its beauty with as many people as possible.
After nearly two years in Bali, Chef Willis returned to the Seattle area to embark on a new project with a fresh focus. At Ciudad (Grill) and Bar Ciudad, he truly hit his stride, crafting a unique, high-concept menu with an approachable warmth that still resonates today. The menu reflected Chef Willis’s travels, with nods to the cuisines that shaped him. Ciudad thrived, gaining more clientele each month, thanks to its commitment to exceptional food and outstanding service. The restaurant continues to delight and inspire diners from around the world.
After this two-year residency, Chef Willis embarked on the next evolution of his career, broadening his impact on the culinary arts and the world at large. Now a sought-after consultant, he lends his expertise to restaurants, chefs, destinations, and private events around the globe. His work takes him across the United States, from the Pacific Northwest to the Northeast, up and down both seaboards, and to numerous international locations.
There are few corners of the culinary world that Willis hasn’t touched. His travels have taken him to vibrant culinary scenes in Berlin, Amsterdam, Istanbul, Bali, and countless cities across the U.S. Whether he’s creating new menus, refining kitchen operations, or elevating the dining experience, Chef Willis remains in high demand. His presence in kitchens around the world is not only welcomed but celebrated, as he continues to inspire and influence the culinary landscape.
Philosophy
My philosophy centers on the belief that sharing food is one of life’s most beautiful and essential acts. Food should be considerate, nourishing, and sustainable, reflecting care and intention in every aspect. When I create a dish, I aim for balance—harmonizing complementary flavors, ensuring thoughtful presentation, and, most importantly, delivering deliciousness. Food doesn’t need to be expensive or high-class when made with pure intentions. As a chef, my goal is for anyone who eats my food to truly see and feel this philosophy.
The Journey
I’ve been fortunate to have a wide range of experiences in the service industry, which has exposed me to a variety of cultures and cuisines. My first job was at what would now be considered a Gastro Pub, where I learned all facets of the industry—from janitorial work to bartending, waiting tables, and cooking. While earning my certification from the San Diego Culinary Institute, I honed my skills at The Oceanaire in San Diego and later returned to lead the kitchen at The Summit House. Moving to Bali was a transformative experience, where I helped launch two new concepts and continued to pursue my passion for creating good food.
Returning to the States as the executive chef at Delicatus marked a pivotal moment in my career, where I truly came into my own as a chef. It was also the birth of “The Generous Chef,” a venture that allowed me to begin exciting projects both in Bali and the U.S. In 2016, I returned to Seattle to lead the kitchen at Ciudad and Bar Ciudad, and later consulted for M&M Catering in Bali. Through all these experiences, my focus has always been on creating amazing, approachable, and delicious food.
Adventure
Life is an adventure, and I strive to experience it to the fullest. I see travel as an opportunity to engage with different cultures and immerse myself in the unique flavors and traditions of each place I visit. My adventures aren’t limited to exploring abroad; living in three major West Coast cities has profoundly influenced my growth. The connections I’ve made along the way have become some of my closest friendships, and they remain one of the most rewarding aspects of my journey.
For me, making food is about more than just cooking—it’s about creating memories.
