Before Aaron “Ron” started his culinary journey, he pursued a degree in Information Systems at San Diego State University. Although, he soon realized his passion was for baking. Ron switched paths and dedicated his efforts into earning a degree in Baking and Pastry at The International Culinary School for The Art Institute of California - San Diego. While at The Art Institute, Ron developed and honed his skills from great instructors such as Chef Tina Luu, Chef Kurt Lechner, Chef John Miller, Chef Laird Livingston, Chef Mariela Magoni, and Chef Joe Cochran. While attending school, and to pay for his academic education, he worked in various restaurants and bakeries throughout San Diego. These proved to be invaluable experiences as it immersed him into the culinary industry and increased his fervor for food.

Ron moved to Las Vegas, the Entertainment Capital of the World, after graduating from The Art Institute. He landed a job working for Aria Hotel and Casino where he started  his position of “Baker’s Helper” to get his foot  in the door of the Las Vegas culinary scene. While working at Aria he also worked at Cut Steakhouse by Chef Wolfgang Puck.

Ron received a full-time position in the bakeshop of Aria Hotel and Casino. While at Aria he was promoted several times and worked in different sections of the bakeshop. Ron was promoted to Assistant Pastry Chef for banquets where he devoted five years of his time. He helped create new ideas; develop and research new recipes and create amenities and show pieces using chocolate and sugar for special events. As well as custom desserts per guest request. Where he executed latest culinary trends and menus as needed.