Aaron’s philosophy is simple: bring like-minded people together in an inspired yet relaxed setting to share food and wine, creating a memorable experience. Born and raised in the Northern Rivers near Byron Bay, he spent the formative years of his career in Brisbane. Feeling the lure of London, he travelled to expand his knowledge and build his career.
Aaron worked as a sous chef at Harvey Nichols’ 5th Floor Restaurant, then decided to pursue the private chef path. Employed as a private chef for Lady Margaret Thatcher in her retirement years, he was lucky enough to serve the Queen on several occasions. He also cooked for many celebrities, among them Kate Moss and Keira Knightly
On his return to Australia, Aaron was welcomed into some of Sydney’s finest establishments, including Astral, Sean’s Kitchen, EST., Felix and Manly Pavilion. He eventually set up his own business, Studio Neon, housed in an eclectic warehouse space that operates as a photo studio and corporate events space by day and chic dining venue by night.
Through Neon Events, Aaron has catered for private dinners in celebrity homes, large festivals for thousands and everything in between, using origin-traceable, local, sustainable and free-range produce wherever possible. He’s also one of the pioneers of the foraged food movement in Australia. His clients include Grey Goose Vodka, Louis Vuitton, Channel 7, Qantas and Tourism Australia.
Sarah grew up in the small town of Walkerston in Queensland, raised by a single mum. Discovered as a model at 18, the country beauty moved to Sydney under contract to Chic Model Management spending her career travelling the world and working for high-end fashion labels.
Visiting such international food hubs as London and New York, as well as her then-partner’s homeland, India, Sarah began to explore her love for food culture. Based in London, she embarked on a year of full-time study at the prestigious Le Cordon Bleu school, finishing top of her class.
Sarah was lured back to Australia as a contestant in the 2014 season of Masterchef. Finishing in the top 10, she was catapulted into the food industry. A cookbook – The Healthy Model – published by Penguin, was swiftly followed by a tour of the Subcontinent prompted by her TV profile and personal connection to the region.
A meeting with Indian restaurant entrepreneur Ashish Kapur led to an offer too good to refuse: the chance to open Antares, a 400-seat beach club and restaurant in Goa. Sarah’s remarkable feat of determination and diplomacy was captured in the six-part SBS TV series, My Restaurant in India. Antares is a raging success, and Sarah divides her time between Goa and Melbourne.
Sarah has been represented by Chic affiliate, Scoop Management, for seven years. Now a single mum herself, raising her son, Phoenix, she comes to Entrée Chefs & Lifestyle Management with plans to expand her career into the lifestyle arena and pursue further TV opportunities.
Marron, black garlic, seaweed butter, coastal herbs and leaves
Time: 1 hour
4 live marron
50 g black garlic
0.5g xanthan gum
3 sheets nori seaweed
100 g butter, at room temperature
10 ml fish sauce
10 ml yuzu juice
10 ml soy sauce
water, ice as required
salmon roe pearls
sea herbs or baby cress*