Chef Aaron Matyac is a native of Raleigh, North Carolina. He attended Hobart College where he worked in his first kitchen at a campus pub. He attended the Culinary Institute of America with honors and graduated in 2012. He then worked at the Fearrington Village in Pittsboro, North Carolina with Grande Chef Colin Bedford. He returned to his internship site of Four Square Restaurant, where he worked with his greatest influence and mentor Shane Ingram. He learned how to think critically and creatively about his ingredients. The importance of their quality, and how to skillfully put them together to make culinary magic. Matyac later was the pastry chef of Black House in Durham, NC. He also received training in the front of house by Master Sommelier Fred Dexheimer. Next Maytac began working for a small upscale catering company in Raleigh, but
quickly returned to his passion as Chef de Cuisine of Whiskey Kitchen. He loves going to local markets for seasonal inspiration, and can always be found doing what he enjoys…cooking.