Riviera Palm Springs announces the appointment of Chef Aaron Burns as Executive Chef, creating mouth-watering cuisine at the award-winning Circa 59. With more than 20 years of culinary experience, spending extensive time cooking in Napa Valley, Chef Burns characterizes his cuisine as classic Mediterranean.
From a young age, Chef Burns wanted nothing more than to be a chef. In 1989, Burns was accepted to the American Culinary Program three-year accredited apprenticeship at the iconic Gaylord Opryland in Nashville, Tenn. Chef Burns continued on to become sous chef at The Ark, located on Long Beach Peninsula in Washington state before moving to Napa Valley in 1995. Here, he met his mentor Chef Robert Curry while working at Domaine Chandon, falling in love with the culinary perspective showcased throughout the valley.
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