Chef Aaron Hemmans

Aaron Hemmans is a versatile culinary professional whose experience spans fine dining, high-volume production, culinary education, and research and development. He currently serves as Chef de Cuisine for Gentle Gourmet LLC, where he leads menu research and development, oversees kitchen operations, and drives culinary innovation for the company’s  specialty food program. In this role, Chef Hemmans blends creativity with technical precision, helping to develop new dishes and refining processes that support Gentle Gourmet’s mission of elevating gourmet soft food.

Alongside  R&D, Aaron works as a Chef Instructor at Cookology Culinary School, teaching both adults and youth. At Cookology, he delivers hands-on culinary experiences that build foundational skills, confidence, and creativity in the kitchen. His approachable teaching style and ability to break down complex techniques have made him a trusted educator for home cooks and aspiring young chefs alike.

Before joining Gentle Gourmet and Cookology, Aaron built a strong foundation in both supervisory and line-level kitchen operations. As a Culinary Supervisor at Audi Field in Washington, D.C., he managed inventory, organized kitchen workflow, and coordinated product allocation to ensure seamless execution during high-volume game days. He supervised the culinary team serving the Club levels, reinforcing his expertise in leadership, communication, and quality assurance under pressure.

Aaron previously served as a Line Cook at The Kennedy Center with Compass Group, where he prepared breakfast pastries and baked goods, executed pasta and fish dishes on the hot line, and maintained consistency for large-scale catering events serving diverse audiences.

His culinary career began with a rigorous externship at the Everglades Club in Palm Beach, Florida, where he supported banquet production, prepared daily fortified stocks, and assisted in the breakdown and maintenance of fresh seafood and meats—experience that sharpened his technical skills and work ethic.

Aaron is a graduate of The Culinary Institute of America in Hyde Park, New York, holding an AOS in Culinary Arts. His education encompassed essential culinary foundations, global cuisines, and front-of-house service through CIA’s work-study program.

Known for his calm focus under pressure, strong organizational and communication skills, and commitment to continuous improvement, Chef Hemmans brings leadership, creativity, and professionalism to every kitchen he joins. His diverse background—spanning instruction, research and development, fine dining, and large-scale operations—positions him as a dynamic chef dedicated to elevating the craft of cooking and inspiring others through food.