2014 Washington, D.C. Area Rising Star Chef Aaron Silverman of Rose's Luxury

2014 Washington, D.C. Area Rising Star Chef Aaron Silverman of Rose's Luxury
December 2014

Rose's Luxury
717 8th Street Southeast
Washington, D.C. 20003
www.rosesluxury.com

Recipe

Photos

Aaron Silverman was not born with a whisk in his hand and was not stirring tomato sauce by his mother’s side at the age of 5. He was watching Thunder Cats and trying his best not to suck at little league baseball. This child of the 80s and Rockville, Maryland-native went on to choose a sturdy and reliable college major—accounting—before a family friend, Chef Jonathan Krinn, opened his eyes and helped him realize that working in front of a stove actually made much more sense for him.

After earning his chops at the L’Academie de Cuisine in Gaithersburg, Maryland, Silverman continued to learn from Krinn, working for him at 2941 in Falls Church, Virginia. Silverman then headed to New York City, where he worked for David Chang, Marco Canora, and George Mendes, and learned the wide range of techniques and flavor bending principles that now define his cuisine. He finally rounded out these experiences with a stint working in Charleston, South Carolina, with luminary Chef Sean Brock at McCrady’s.

After accumulating a decade of culinary experiences, Silverman moved back to Washington, D.C., and put his business background to use to bootstrap his first restaurant, Rose’s Luxury. Focused on high-quality product, considerate service, a relaxed, comfortable environment, and fun, funky flavor combinations, Silverman is shaking up and redefining the restaurant scene in the nation’s capital.



Interview with Washington, D.C. Area Rising Star Chef Aaron Silverman of Rose’s Luxury

Meha Desai: How did you get into cooking professionally?
Aaron Silverman:
Because I hated accounting. I was working in accounting in Boston. That’s what I went to school for. Though, it has helped me in this business, so I don’t regret it.

MD: Have you had a mentor?
AS:
Marco Canora. I respect him as a person—how he runs his business, how he lives his life, and the simplicity of flavor by keeping things clean. His food is very different, but he’s a life role model.

MD: What was the hardest thing you’ve had to do in your career?
AS:
Opening this without the dollars. It was six months of pure hectic chaos of construction, dealing with getting it open, and then dealing with the success of it. 

MD: What are you most proud of?
AS:
All of the people who work here.

MD: What's your five year plan?
AS:
My five year plan is not just culinary, but other things as well: a cafe, a bar, a bookstore, or a garden store. I enjoy being around people and enjoy making food. I would like to open more businesses, be around people I enjoy, and help them be successful. I would really love to give 100 percent dental and vision health insurance to everyone from dishwasher to manager. Let them be themselves, and they’ll be the best to be around. They’ll be more fun to work with. We try and collect awesome people.

MD: What is your sustainability ethos and what steps do you take in your restaurant to do this?
AS:
We source locally and we recycle waste. It’s our biggest long term goal. Every decision that we make, we do with sustainability in mind.

MD: Describe your cuisine in one sentence.
AS:
Eclectic but familiar at the same time. Everything we do has some kind of connection, so the average guest can understand it. If someone can’t decide between two dishes, let them order one and send out other, then pour out a glass of wine if they need it. Make people happy. Make them want to come here. Everything we do is perfectly imperfect.

MD: What would be your last meal?
AS:
Grandma Rose's shrimp Barsac: garlic-butter shrimp with sweet wine and rice.