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Aaron Carr



Aaron Carr prides himself on creating menus that can cross the boundaries of cuisine by combining flavours that offer a cutting edges.

Initially drawn to Margaret River for its laidback, beachside lifestyle, Aaron was delighted to discover that the region is also home to some of the best wineries and produce in the world.

Aaron has worked with some of the worlds leading chefs including Massimo Bottura, Peter Gilmore and Matt Orlando. He is a regular contributor to some of Australia’s most esteemed culinary events and has hosted dinners in Los Angeles, London, Hong Kong, Singapore, Sydney and Melbourne.

During his time as Executive Chef at Vasse Felix Winery Aaron was awarded ‘Chef of the Year 2015’ by The West Australian newspaper and the restaurant was considered once of the state’s best regional eateries. Consistently featured in Gourmet Traveller Magazine’s Top 100 Restaurants to dine in Australia, leading food critic John Lethlean from The Australian named Vasse Felix, “… the benchmark winery restaurant in Australia.”

Aaron left Vasse Felix in May 2017 to fulfill a lifelong dream of owning his own restaurant. He has now joined forces with progressive winemaker Snake and Herring as the Executive Chef at Yarri Restaurant & Bar. Yarri was the recipient of two hats at the Good Food Guide Awards 2018.

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