PHOTO: © W HOTELS WORLDWIDE
Chef Aaron Foster has built a career using culinary skills as a passport to explore the world. He has lived, worked and traveled internationally learning regional techniques, traditions and flavors. Today he serves as executive chef at W Nashville, where he oversees several dining concepts, including The Dutch and Carne Mare.
The Dutch offers a lively, casual atmosphere and approachable American menus for breakfast, lunch and dinner. Signature items range from grilled hanger steak with kimchi fried rice and a sunny-side-up egg to a crab salad dressed with a Bloody Mary-style vinaigrette. Carne Mare presents a more formal evening experience as a contemporary Italian chophouse, showcasing prime steaks, fresh seafood and classic Italian preparations.
Foster grew up in Port Colborne, Ontario, and began in restaurants at 14, washing dishes at his mother’s establishment. He studied at the Canadian Food and Wine Institute at Niagara College, where he connected with mentors such as Michael and Anna Olson. In 2007 he and his wife relocated to Bangkok to open RedSky and 55 Fine Steaks & Wines at Centara Grand at CentralWorld. His career has alternated between Canada and Asia before bringing him to Nashville, where he now leads the culinary programs at W.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
My guilty pleasure is hot dogs with cheese and spicy mayo. When we lived in Asia and returned to Canada on visits, I would bring back packs of my favorite brand, Juicy Jumbos. They remind me of childhood. On the other hand, I really dislike pineapples — I don’t even like handling them. Once, while living in Thailand, I had an unpleasant encounter during pineapple picking that cemented that aversion.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
I’d collaborate with my wife, Pai, to create a menu that blends Thai ingredients with Western cooking techniques. The result would highlight fresh, layered flavors and approachable presentations that reflect both of our culinary backgrounds.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
At age 10 I made enchiladas from a Betty Crocker cookbook — that was the moment I fell in love with cooking.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
Som Tum, the Thai green papaya salad. It’s vibrant and versatile — sour, spicy and sweet — and it changes depending on where you try it, much like my approach to food: adaptable and rooted in bold, balanced flavors.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
I don’t wish for trends to vanish. Even those I’m not personally fond of have value and teach us something. The less successful ones usually fade on their own.
THE DUTCH & CARNE MARE
W Nashville
300 12th Ave. S.
Nashville, TN 37203
tel 615 379 9000
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