Chef Erik Aronow, currently with Puesto, comes with a rich history of more than 15 years of experience, which began with a stint at Thomas Keller’s Bouchon Bistro in Beverly Hills. He later found himself in the kitchens at Red Medicine and Republique, then spent time under Top Chef Michael Voltaggio while at Ink, before finding a pivotal mentor in Jordan Kahn, the singular chef at Destroyer who went on to open Vespertine.
Aronow moved to San Diego in the Fall of 2018 to lead Puesto’s dynamic pastry program as its executive pastry chef, signaling a significant gain to the city’s culinary talent. Fascinated by regional and ethnic cuisines, Aronow will create desserts for Puesto with a focus on traditional techniques utilizing indigenous Mexican ingredients. While he is based in San Diego, he travels to all Puesto locations throughout California to curate each menu.