Aaron Ross was born in Winchester England and spent his first six years roaming the world with his family, until moving to Sydney. He became interested in cooking at age 10, when his Mum wouldn’t buy him a cake and suggested he make his own.
Throughout his teenage years, Aaron continued his interest in cooking. At university, he began working as a food runner and kitchen hand. Although Aaron found he was not suited to university, he realised he really enjoyed the food industry.
He started as an apprentice chef at Restaurant 391 in Sydney, where he worked for just over a year. He moved to the Blue Mountains in NSW and worked at both The Mount Inn and then Vulcan’s with Philip Searle.
A short stint in London in 1996, taught him how not to run a restaurant and he was soon back in Australia, taking a position with Tim Pak Poy at Claude’s in Sydney.
Aaron had first met Tim years earlier, selling him walnuts and spending a few weeks filling in for his apprentice. After a very successful and happy period at Claude’s, Aaron knew he should move on. He had already organised work in the Bahamas when Tim was in the position to offer him The Wharf Restaurant to run. Aaron loved the idea and started at The Wharf in October 2000.