The integrity of local food is in Chef de Cuisine Aaron Black’s genes and the food business is in his blood. Aaron was born and raised in the farmlands of Ohio where his family owned both the local meat packing plant and creamery. The family business inspired Black to pursue a degree from the Florida Culinary Institute. After graduation, Black traveled across the country to further his education in as many different culinary styles as possible including working under esteemed chefs in Park City, Utah.
Black eventually returned to Florida and accepted the position as sous chef at Tampa-area favorite, Guppy’s. He spent five years at Guppy’s, developing a deep respect for the clean flavor and versatility of local Florida seafood. Black moved on to become sous chef at restauranteur Thierry Beaud’s PISTACHE French Bistro in West Palm Beach where he became known for his meticulous attention to detail as well as his innovative take on French cuisine. When Beaud launched PB CATCH in December 2011, Aaron was the obvious choice for chef de cuisine.
At PB CATCH Seafood & Raw Bar, Black oversees a daily menu that captures both his love of local Florida seafood and his penchant for variety and creative collaboration.