2017 Cotes du Coeur Catalog with tabs

Aaron Staudenmaier
Shinsei; Loves Seafood Market
With 27 years of experience in the culinary
world, 22 of which involved hotel, executive
and corporate level management, Chef
Aaron J. Staudenmaier currently serves as
culinary director over Shinsei as well as the
chef of Lovers Seafood and Market.
Starting his culinary journey at an early age, Staudenmaier began
working the graveyard shift at a truck stop at age 14. From there, he
moved in to a two-year apprenticeship program.
His first big break came at the Mansion on Turtle Creek in Dallas,
Texas under Chef Dean Fearing. Staudenmaier spent three-anda-half
years with the Mansion, eventually working his way up to
Senior Sous Chef, one of youngest in the history of that kitchen.
During his tenure, the Mansion on Turtle Creek held both the Mobil
Five Star and the AAA Five Diamond awards as well as Conde Nast
Traveler’s designation of “Best Hotel in the World”.
After his time at The Mansion, Staudenmaier served as Lead Cook
at The Inn at Little Washington in Washington, Virginia, refining
his culinary talent and working extensively with locally farmed
products. Staudenmaier was also a part of the kitchen team that
was integral in The Inn securing a perfect score of 30 from ZAGAT.
In 1999, Staudenmaier joined Kent Rathbun as the Executive
Sous Chef for Abacus, assisting in opening Rathbun’s first original
concept featuring contemporary global cuisine. During his original
stay at Abacus, the Dallas Morning News awarded the Rising Star
Chef Award to Staudenmaier in 2002. Abacus is currently ranked in
Nation’s Restaurant News Fine Dining Hall of Fame and carries both
the Mobil Four Star and AAA Four Star designations.
With the success of Abacus, Rathbun developed a second concept,
Jasper’s, and named Staudenmaier as Corporate Chef responsible
for opening, overseeing and directing the Jasper’s kitchens in Plano,
Austin and Houston. Named one of Esquire Magazine’s Top 20 Best
Restaurants in America, Jasper’s was a rousing success. During his time
with Jasper’s, Staudenmaier was named the Breakout Talent of the Year
by the D Magazine Chef’s Choice Awards, served as a Signature Chef for
the March Of Dimes and was involved with many charities and local
organizations, elevating Jasper’s to a highly sought after concept both
for it’s cuisine and it’s contribution to the local community.
Staudenmaier was chosen to oversee the rebranding and
reorganizing of the culinary program at the ultra luxury Boot Ranch
in 2012. Instituting a fresh farm-to-table approach that drew from
the local vineyards, farms, ranches, and artisan producers of the
area, Staudenmaier established Boot Ranch as one of the premier
dining destinations in the Texas Hill Country.
Staudenmaier returned to Dallas in late 2016 to assume his current role.
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