Chef Aaron Robins was born and raised in Encino, CA. His love affair with food began early heavily influenced from his “Nana” Ethel and her old world cuisine. Aaron’s parents also affected his palate from two very different directions. Aaron’s mother, Barbara, introduced him with flavors from around the globe especially Asia where her family had close business ties. Preston, his father, loves barbecue, steaks, and true American fare. The story goes that Aaron would, at the age of two, go to the refrigerator and make his own favorite snacks. This never changed.

After college Aaron decided to go into the family business which went well for quite some time, but the thoughts of cooking were always in the back of his mind. At the age of 24, he enrolled in culinary school and graduated in April of 1997 from California Culinary Academy. While in school he worked at San Francisco’s famous Flying Saucer Café under esteemed Chef Albert Tordjma on. Later he would return to the Saucer. Prior to graduation he went to Chicago to apprentice under Chef Charlie Trotter. Shortly after his return to San Francisco and graduation Aaron took a starting position at SF’s prestigious EOS restaurant with Chef Arnold Wong. The group of cooks and chefs at EOS that Aaron worked along side of would prove to be stellar including Phil and Cameron West of  Range, Adam Timneyf Bacar, and locally Chef de Cuisine Andrew Kirschner of Table 8. Aaron left EOS after mastering every position from pantry to pastry to sauté. He then went on to several stints through out the bay area and eventually being lured back to the Flying Saucer. The restaurant changed hands shortly after his return and Aaron took over as a Sous Chef then Chef de Cuisine.

Aaron left after almost two years and moved to Nashville. While attempting to put together a restaurant with a colleague he went to work at Nashville’s top restaurant, Zola. There working with Chef Debra Paquette, Aaron learned southern cuisine along with Mediterranean cuisines. When the catastrophe of 9/11 happened all plans to open a new restaurant ceased. Aaron returned to Los Angeles to regroup and develop new plans which would become the Boneyard Bistro. Aaron’s hobby while cooking at these prestigious high end fusion restaurants was barbecue which he did whenever he had time to himself. In the beginning of 2005 Aaron with his father started putting the Boneyard Bistro together. It combines the hearty comfort food of barbecue with the flair of high end fusion cuisine.   Since opening in October of 2005, Boneyard Bistro has been a success exceeding all of Aaron’s expectations. Chef Aaron looks toward the future with many new projects and possibilities to come.