Chef Aaron Arditti
Chef Aaron Arditti was born and raised in Cuba and came to Miami, FL at the young age of seven. He attended JWU to study culinary/food. Arditti, of The Brick: American Kitchen & Bar, began his career at the Biltmore in Coral Gables. Two years later, Arditti made the bold move from Miami to New York City to further his career. In the Big Apple, he worked at Jean-Georges on Perry Street and the Modern at the Modern Museum of Art. He then made his way to the Fontainebleau Miami Beach, where he worked at Scott Conant’s Italian restaurant, Scarpetta, for a year.
After a short time at Scarpetta, Arditti launched his own food truck, the Pork Shop, where he showed off his chef skills for a little less than a year. He then made his way to Azul at the Mandarin Oriental for six years. There, he started as a chef de partie and moved up to chef de cuisine for the last ten months of operations. After Azul, he found his way back to the Fontainebleau where he worked as a sous-chef at Michael Mina’s steakhouse, StripSteak. It has been a career full of great changes, learning, and experience for Arditti, but a great one at that.