Today I’m talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he’s known for his refined and personal style. He’s the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas.
You’ll hear about his youthful excursions catching fish in Seattle and his experiences working in some of the most coveted restaurants in New York, especially What it was like working with Chef Daniel Boulud. He shares his creative process and how it's driven by the seasonality of the Houston climate. You’ll also learn why it’s important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city.
What you'll learn from this episode with Chef Aaron Bludorn
- Aaron Bludorn’s early memories of living and eating near the ocean 3:36
- Rudimentary fishing as a kid 4:24
- His first start in the food business 5:43
- Thoughts on culinary school at CIA 6:56
- The biggest lessons he’s carried from his early days 8:18
- What it was like working with Chef Daniel Boulud 10:37
- Why Chef Aaron Bludorn ended up in Houston 12:41
- How the culinary scenes in Houston and New York compare 13:39
- Exploring Gulf Coast cuisine 13:45
- The range of flavors you’ll find at his restaurants 15:45
- How Aaron Bludorn harnesses creativity 17:18
- Why it’s important to recognize a good idea when it’s there 18:14
- His seasonal process of coming up with a new dish 18:33
- Sourcing ethnic spices from local suppliers 20:49
- Seasonality in Houston versus other parts of the country 21:41
- His new concept,
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