Aaron founded Girl & Dug Farm, the namesake of his daughters and lovable overweight beagle Dug, began curating one-of-a-kind vegetables exclusively for some of the most influential restaurants, one Chef at a time. What began in 2005 as an immigrant family’s 8-acre cucumber farm evolved into a Chefs-first, flavor and sustainability driven greenhouse farm spanning 50-acres with the singular mission: to make game-changing ingredients easily accessible and approachable for every kitchen. Having forged a trusted working relationship with a single restaurant in San Diego, CA in 2017, Aaron would go on to work with the country's most prestigious 3-Michelin Star restaurants in San Fransisco, Chicago, and New York alongside every Michelin Starred restaurant in Los Angeles by 2019 and all major resorts on the Las Vegas Strip. As covid lockdowns in 2020 shuttered restaurants entirely, Aaron successfully navigated the business into retail and direct-to-consumer models until the hospitality industry would reopen in 2021. The farm and its 150+ unique varieties of produce continues to serve and expand in nearly every major city in the nation, including new markets in Washington DC, Nashville, Atlanta, and Houston.
