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 beverage: Spaten Optimator.

Favorite sandwich: Reuben.

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.


Arron Lecesne, originally from Chicago, began his restaurant career in the fast/casual sector where he quickly rose to General Manager. He realized fine dining was his passion when he started working at his first full-service location, the Alamo Café. It was there that he met his future mentor, Tom McCarthy, who instilled the importance of proper training and the cultivation of young talent in the food and beverage industry. That message has stuck with him through the years and guiding staff remains one of his favorite aspects of his job to this day.

After a few years, he found himself in Tampa working at a local high end restaurant that was leaving him less than fulfilled. It was then that he interviewed at RumFish Grill and realized this exciting change of scenery was a perfect fit. He joined the TradeWinds family in 2018 as an Assistant Manager and learned under the guiding hand of the previous General Manager. It was from his tutelage that Arron adopted the philosophy that as long as each cog does their job the right way , the RumFish Grill machine will run smoothly. Arron proved to be a very valuable leader and upon the previous Manager’s departure, was promoted to General Manager.

Arron has been at the helm of the RumFish Grill ship since the summer of 2019 and continues to make a positive impact on the staff and diners that frequent the restaurant’s doors. He challenges himself to teach someone something each day, whether it be big or small, and is dedicated to maintaining a high caliber experience through coaching and development.


Hometown: Chicago, Illinois.

First food memory: The first thing my dad cooked for me, Fried Catfish and Spaghetti.

Something you’d rather make than buy: A nice steak with garlic cheese mashed potatoes.

Favorite beverage: Tequila, neat.

Memorable meal: Gibson Steakhouse in Chicago. We ordered a 3 lb lobster and 8 layer case.

Favorite dining experience: Del Frescos in San Diego on my honeymoon.

When away from restaurants: Arron will be playing basketball. He loves teaching the game to his son and hopes to be able to coach him one day.