Growing up in rural Cornwall, I have enjoyed cooking from a very young age, from baking with my mum, to cooking at family gatherings.

I moved to London in 2008 to work as a commis chef at Rhodes W1 in the Cumberland hotel, I found my passion for the industry. This passion developed further by working at Dinner by Heston Blumenthal, which was awarded their second Michelin star and voted the 5th best restaurant in the world during my time there.

After a 7 year stint in London, I teamed back up with Paul Welburn who I have worked the best part of the last decade with. Where being his Sous chef at the Oxford Kitchen, I played my part in bringing the first Michelin star back to the City of Oxford for 33 years, which was certainly a career high.

Being part of the team at The Cygnet at the Swan since the beginning and seeing the business and team grow has been a great experience. I am excited to be leading the kitchen and helping the business move forward in the coming months.

"Like many aspiring chefs, Aaron began his career at a friend's family restaurant. It was very clear, that he had a keen eye and an inbuilt creative hunger for good food done well! He quickly progressed, moving up and expanding his skills and knowledge across several local gastropubs at AA Rosette level, climbing from a Commis 1 to Sous chef with determination. Having joined The Swan last year, he continues his culinary pilgrimage under our incredibly talented Head Chef Pete Wilton. Aaron brings a true energy to the team, as well as a genuine, personal and passionate fulfilment, in seeing the business succeed"

Theo is a seasoned professional with 25 years experience and 15 openings across 4 countries, having worked in the UK, Greece, Bali and Dubai, he thrives on opening, fixing or driving hospitality businesses. With a diverse career path, that inlcudes, beach clubs, country pubs, super clubs, private members clubs, casual dining, fine dining and large event festivals. He has a wealth of knowledge across many areas of operations and business controls. He has had the pleasure of hosting and working alongside an abundance of Michelin starred chefs and heavyweights, from the food and beverage world. His passion lies with people, both the teams and the guests, as well as anything involving communication. An individual with a good education, upbringing and practices his trade with an ardent focus on integrity above all else. He believes, to have success within the *Hospitality Sector* you must have Street Sense, Common Sense & a Sense of Humour."