Aaron Carr, Executive Chef at Yarri Restaurant + Bar, prides himself on creating a menu that can cross the boundaries of cuisine by combining flavours that offer a cutting edge.
‘The art is to create a dish that has simplicity of flavours, thus letting our outstanding produce be the centre of attention. We create ‘New Australian Cuisine’, sampling ideas and techniques from all around the world to develop a menu reflective of the multicultural composition of Australian society.” – Aaron Carr.
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 producers in the world.
Aaron has worked with some of the worlds leading chefs including Massimo Bottura (Osteria Francescana), Peter Gilmore (Quay) and Matt Orlando (Amass). 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 one 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.
- Top 100 Australian Restaurant, Gourmet Traveller Magazine.
- Chef of the Year 2015, The West Australian
- Hot 50, The Australian
- Top 100 Restaurant, Australian Financial Review