Meet Our Team
Like many chefs-in-the-making, Aaron Schweitzer started young. He and his family vacationed on the Outer Banks and, at 17 years old, he thought he’d try to get work there and stay the whole summer.
He landed in a kitchen run by a Culinary Institute of America graduate. The experience had a huge impact on him as he worked his way up from dishwasher to food prep by the end of the summer.
Schweitzer went on to attend Pennsylvania Culinary Institute and has worked in cities such as New Orleans and Charleston before moving to Wilmington, NC. There he was the Chef de Partie at a private country club for four years before moving into a new direction as the Chef for Circa 1922.
Throughout the following 14 years, he assisted in opening various concept restaurants to include Boca Bay, Prima, Osteria Cicchetti , The Grand Union Pub , The Kitchen and Osteria Cicchetti II. He’s led a varied career when it comes to cuisine styles, but he says all food really follows the same principles. “Just keep it simple.”
Hometown: Dayton, Ohio.
First food memory: Making doughnuts when I was 7 with my mom.
Something you’d rather make than buy: Gnocchi. I like to make it with ricotta, eggs and flour.
Favorite sandwich: Reuben.
Favorite beverage: Spaten Optimator.
Memorable meal: When I was on a surf trip to Costa Rica, we had mixed fish, including shellfish, served with salad – which was really just red cabbage with vinegar and oil. It was just simple, fresh seafood seasoned with butter and garlic.
Favorite cookbook: It’s not really a cookbook, but The Food Lover’s Companion.
Celebrity guest: I cooked for the Beastie Boys when I was in New Orleans.
Aaron Radman – GM
Aaron began his restaurant career in Bakersfield, California at Hungry Hunter Steakhouse. During his career with Hungry Hunter Steakhouse he was mentored and trained in every front-of-the-house position giving him the knowledge he needed to advance his position in restaurants.
After a few years, he moved to Newport Beach, California and joined Scott’s Seafood in Costa Mesa, California. Scott’s Seafood provided him with extreme high volume and fine dining experience that would ultimately prepare him for RumFish Grill. During his employment with Scott’s Seafood he was a part of a team that provided an excellent dining and culinary experience.
In addition to maintaining high service expectations the restaurant also received four Wine Spectator Awards of Excellence over the five years he was with them. Shortly after Scott’s Seafood Aaron joined Roy’s Restaurant in Tampa, Fl. He was a part of the training team that developed in-house and out-of-house managers, general managers, and chefs. Aaron also developed wine lists that accounted for six more Wine Spectator Awards of Excellence during his seven years at Roy’s.
In 2009, Aaron joined Nova Hotel Group where he managed ten restaurants amongst five hotels in Clearwater, Florida. During those five years he orchestrated a culinary and service team of over 500 staff members. Aaron has now found his home at RumFish Grill at Guy Harvey Outpost, a TradeWinds Beach Resort and will showcase his talents to bring it much success.
Hometown: Bakersfield, California.
Volunteer Work: St Petersburg High School Wrestling Team.
First food memory: Cooking with my mom and grandparents.
Something you’d rather make than buy: Spanish rice and steak tacos.
Favorite Vineyard: Chateau Potelle.
Favorite beverage: Vanilla RumFish.
Memorable meal: Anytime we are able to get the complete family together which makes for a very entertaining event.
Favorite Dining Experience: Growing up in California we had many great food options. However, my favorite restaurant isn’t what one would expect. I believe, it’s about how you can make someone feel and the passion behind the staff operating it. Dave’s Taco’s in Bakersfield, California is my favorite place to eat any time I am in town. It is because of the passion and friendship I felt each and every time I was there. I have always been blown away thinking I felt this way knowing Dave did this from a taco truck for over 20 years.
When away from restaurants: Aaron will be cooking and hanging out with his family or coaching wrestling.