Aaron grew up in the beautiful mountains of Western Montana by Glacier National Park. Growing up in a family steeped in cooking tradition, it wasn’t surprising Aaron’s first job was in a restaurant at 14 years old.  In 2012 he started his pop-up restaurant and private dining/ catering company, but struggled to find a name. In 2016 he finally named his business Surrell in respect and love for his mother and grandmother. Surrell is the middle name of all of the first born women on his mom’s side. It was his mother and grandmother who initially inspired Aaron to cook and love food. In honor of their immense support in his life and culinary inspirations he named the business Surrell.

In Seattle, Aaron has worked with some of the very best chef’s and restaurants including Canlis and as Sous Chef for John Sundstrom at Lark. Aaron learned the finer nuances of cooking at a very high level with Chef Lauren Thompson who was the Chef de Cuisine of Lark and now Chef de Cuisine of Cafe Juanita. Aaron has since worked with the team at Coi a 2 Michelin Star restaurant in San Francisco, helped open and consult on award-winning Seattle restaurants. In 2015 he competed on the Food Network’s CHOPPED! Recipes of Aaron’s have been featured by Wine Enthusiasts and in there cookbooks Seattle Cooks highlighting 40 of Seattle’s very best chefs, WA Wine + Food showcasing 40 of Washington’s winemakers and with recipes, and The Home Butcher demonstrating the art of butchery paired with recipes. In 2019 Surrell was named by Seattle Magazine’s BEST pop-up restaurant. In 2021 Surrell’s wine bar was named by Seattle Magazine’s BEST wine bar. In 2022 and 2023 Surrell was named one of Wine Enthusiasts Top 50 Best Restaurants in America, and in 2023 Eater named Surrell an Eater 38 Restaurant.

Aaron’s cuisine is always in the pursuit of deliciousness using strong technique and love.  Specializing in Modern Pacific Northwest Cuisine he pulls flavors and inspiration from the his life experiences throughout the region and world.  Taking care in every little detail drives him to constantly improve and push himself to be better.  The mission is to always create delicious food.  Slow cooking over fire or burying carrots and parsnips in embers are some of his favorite ways to cook.  Finding the best way to extract as much flavor and leave a memorable impression on a diner is a life long pursuit.