The Tavern at Lark Creek
Chef Aaron Wright’s passion for the celebration of food started at a young age while helping tend his family’s vegetable garden in Sonoma, California, where they sourced from farm chickens, goats and garden vegetables for their home-cooked meals. This importance placed upon food early on helped craft Wright’s love for the culinary world. He brings a diverse background, creative talent and cooking expertise to the Lark Creek Restaurant Group while overseeing The Tavern at Lark Creek’s commitment to seasonal farm-fresh dining.
“My cooking philosophy has not changed much from when I was a child, centered on cuisine featuring farm-to-table produce, which aligns perfectly with Lark Creek Restaurant Group’s long-standing commitment to using only the freshest ingredients and making innovative and delicious dishes,” says Wright. “My focus is on creating a unique approach preparing market-fresh food and that often leads to a great dialogue with our diners.”
Wright began his career in Seattle, where he sharpened his talents while working at some of the city’s top restaurants. Opening Andaluca in the Mayflower Park Hotel, he assisted in creating the new Spanish and Mediterranean influenced menu, earning the restaurant rave reviews. Four years later, he opened Earth & Ocean, a World Cuisine small plate concept in the W Hotel, where he was introduced to a broader scope of cuisine. Next, Wright joined Canlis restaurant. During his eight year tenure at Canlis, Wright was appointed to embark on a culinary trip to Honolulu, Hawaii to work in the kitchens of Alan Wong and George Mavrothalassitis. Wright brought back a taste of the Island’s heritage, flavored with Asian and Mediterranean influences. As Executive Chef, he went on to help Canlis restaurant grow and receive many of its awards that it holds today. Being a California native, Wright decided to move back and immerse himself in the rich food and wine culture of Napa Valley. Prior to joining The Tavern at Lark Creek in Larkspur, Wright was Executive Chef at Calistoga Ranch in Calistoga.
Wright brings his passion for the kitchen along with his desire to connect with his community to every position he’s held. He has participated in TV and radio shows, including on the Food Network, and has cooked at the James Beard House in New York. Wright has contributed to cookbooks, major market newspapers and magazines and enjoys volunteering at local schools and charities to promote the culinary world.
Wright is a member of the Chef’s Collaborative, James Beard Foundation and American Culinary Federation. When not in the kitchen, he enjoys gardening, cycling and skiing and currently resides in Sonoma with his wife and their young baby.