Aaron Fuller

Executive Chef Aaron Fuller of Aaron’s Table & Wine Bar / LibbyVision.com

It’s time for our Tastemaker feature, where we introduce you to people in the local food community who we want to tell the world about. Today we take you to Jupiter and introduce you to Aaron Fuller, the chef and owner of Aaron’s Table & Bar. This celebrated culinarian in the Palm Beach County dining scene – who has worked at some of the most prominent places in the area including The Breakers and Mar-A-Lago Club – now brings his culinary talent to the heart of Abacoa. At Aaron’s Table & Wine Bar, you will find simple, approachable farm-to-table dishes, an exquisite wine list and some of the best candied bacon that you’ve ever tried.

Name: Aaron Fuller
Title: Executive Chef & Owner
Restaurant: Aaron’s Table & Wine Bar

Tell us about your first kitchen experience


My first kitchen experience was when I was 19 in a small Italian restaurant in St Louis. I was not very good, but could peel potatoes pretty fast so that became what felt like my full time job. I was so impressed by the Chef and his skills, he told me to go to culinary school so I went to the French Culinary Institute in NY a few years later.

What’s your drink of choice?

Obviously, I am in to wine. I have a love for the process wine must go threw to bring all the flavor and complexity out. I usually stick more to red wine.

When you’re not working, where can we find you? 

When not at work I am spending as much time with my kids AJ 13 and Autumn 11. They both love soccer and just being outdoors.

Do you have any advice for those looking to become a chef? 

If you are looking to become a chef, the advice I would give would be to get in the best kitchen that will have you and start learning from the bottom up. If you can afford culinary school, it would be a big bonus, but practice can take you far.

Tell us about some of the local farms you work with?

We use McCoy farms for our honey for Sunday brunch and the mushrooms coming out of Kissimmee river farms are awesome now.

Why do you think working with local farms is important? 

Working with local farms is important, but working with local businesses in general is important too. I try to use local companies as much as possible, in fact we use Civil Society beer that is brewed across the street from us for our lamb shanks and Nina’s Bakery for some of our desserts.

Who’s helped you get to the place you are now? 

I have had so much help from some really amazing people, but if I only had one person to mention it would be my wife Analyn. She has been a rock for me and has supported me for over 15 years.

Back to Aaron’s Table & Wine Bar – Why should we love the restaurant and what are you doing there that’s truly unique to the restaurant and to you as a chef? 

I am very happy with the result of the build out of the restaurant and think the farmhouse chic goal is what has been delivered. The selection of wine on the menu currently stands out, and will continue to grow. I think our menu is unique featuring many items that I have learned over the years in many different resorts, restaurants and clubs. Like braising items from my time at L’Escalier at the Breakers or the chicken lumpia from the time my wife and I spent in the Philippines.

Is there a ‘little guy’ that you want to tell the world about? 

Merrick Beatty, the Chef de Cuisine, has been doing a great job at Aaron’s. He is adding his flavor to the menu along with me.

Aaron’s Table and Wine Bar is located at 1153 Town Center Drive in Jupiter. For more information, call (561) 855-2628 or visit aaronstable.com.