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Aaron Bludorn’s Food Tales: From NYC to Houston
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Today I’m talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he’s known for his refined and personal style. He’s the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas.
You’ll hear about his youthful excursions catching fish in Seattle and his experiences working in some of the most coveted restaurants in New York, especially What it was like working with Chef Daniel Boulud. He shares his creative process and how it’s driven by the seasonality of the Houston climate. You’ll also learn why it’s important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city.
What you’ll learn from this episode with Chef Aaron Bludorn
- Aaron Bludorn’s early memories of living and eating near the ocean 3:36
- Rudimentary fishing as a kid 4:24
- His first start in the food business 5:43
- Thoughts on culinary school at CIA 6:56
- The biggest lessons he’s carried from his early days 8:18
- What it was like working with Chef Daniel Boulud 10:37
- Why Chef Aaron Bludorn ended up in Houston 12:41
- How the culinary scenes in Houston and New York compare 13:39
- Exploring Gulf Coast cuisine 13:45
- The range of flavors you’ll find at his restaurants 15:45
- How Aaron Bludorn harnesses creativity 17:18
- Why it’s important to recognize a good idea when it’s there 18:14
- His seasonal process of coming up with a new dish 18:33
- Sourcing ethnic spices from local suppliers 20:49
- Seasonality in Houston versus other parts of the country 21:41
- His new concept, Navy Blue 22:10
- How Aaron Bludorn describes his culinary style 23:00
- His new bar in Houston 23:49
- Where to eat on a food tour through Houston 24:23
- His guilty pleasure food 24:56
- Cookbooks that have inspired him 25:15
- Pet peeves in the kitchen 25:50
- A culinary lesson to remember 26:17
- Ways to invest in your team 26:30
- Bad advice if you want a culinary career 27:26
- How loyalty pays better dividends 27:56
- One chef he’d love to work with 28:18
- What he’d be doing if he wasn’t cooking 29:07
- Aaron Bluedorn’s advice for aspiring chefs 29:40
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with the chefs
Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Houston.
Conversation with Chef Chris Shepherd
Baker Matthieu Cabon – Magnol French Baking
Links to most downloaded episodes (click on any picture to listen to the episode)
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You’re always working with the best in the business when you’re working for Daniel [Boulud]. And that’s because that’s who he is. Good people want to want to work for him. Greatness attracts greatness.
Creativity, you have to use it. You have to make sure your imagination is freed up and you can sort of break down any barriers in your mind.
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Chef Aaron Bludorn
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Navy Blue
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