Aaron Patin was introduced to the culinary world at a very young age. His mother, a native of Mexico, and father, from French heritage, taught Patin that quality ingredients and fresh produce were an absolute must growing up in his household kitchen. Years of moving throughout the country and traveling abroad as a teenager taught Patin a variety of cooking techniques and how to work with many exotic flavors and ingredients. While enrolled in high school in Chicago’s north suburbs, Patin worked in multiple local restaurants on trade in exchange for education and exposure. Patin jumped from one kitchen to the next, enhancing his repertoire all along the way. Travels to Europe and a tour through Southeast Asia broadened Patin’s love for other cultures. 

Patin’s professional career truly took off after taking a job as sous chef at Chicago’s Park Grill in downtown Chicago’s Millennium Park. His job at Chicago’s Park Grill provided him with enough experience to travel on to Nashville where he became the Chef de Cuisine at Radius 10. While at Radius 10, Patin was named Tennessee’s “Best Up-and-Coming Chef” in 2009. Patin moved on to 360 Wine Bar in Nashville as the Executive Chef and worked with local farmers to create a hand-written menu that changed daily based on the seasonal ingredients available.  His innovative and fresh cooking style at 360 Wine Bar earned Patin Nashville’s “Best Chef” award in 2010.

Patin joined the SURG Restaurant Group in April, 2011 and continues to bring his international influence and refined classic training to the kitchen at Charro.