Chicago, IL 60611
Executive Pastry Chef – AARON LINDGREN
Aaron Lindgren is an executive pastry chef who received his first cooking lessons by his mother in the “gourmet ghetto” of Berkeley, California, and later was trained traditionally in French techniques at Kendall College culinary school in Evanston, Illinois.
Working in some of the most acclaimed kitchens in the country, Lindgren has served as pastry chef in two Charlie Trotter restaurants, at the Beverly Wilshire Four Seasons Hotel, Beverly Hills Four Seasons in Los Angeles and oversaw the pastry program for five Smith Brothers establishments. Crossing the map back to the Midwest, Lindgren headed operations for Zelda’s Sweet Shoppe, a $2.5 million retail food manufacturer outside of Chicago. There, he developed high-quality pastry products and recipes for Whole Foods, Ross and TJ Maxx.
He was named one of the Top 100 Up and Coming chefs by Angelino’s and Modern Luxury (2009), a Rising Star Pastry Chef for Las Vegas by Starchefs.com (2009) and Chocolate Pastry Master by Gayot.com (2004).
Today, Lindgren pairs Seasonal ingredients with nostalgic Americana flavors and techniques as the executive pastry chef at Benny’s contemporary chop house in downtown Chicago.
Benny’s Chop House at Baconfest Chicago 2012:
Nueske’s bacon and pork head cutlet with Michigan spring ramp kimchi on buttermilk biscuits, togarashi spiced pork rind ‘fries’,
and a Benny’s bacon-inspired cocktail (pictured above).